Portion Size: ½ cup carrots

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups medium carrots	Washed, peeled and sliced in ¼ -inch rounds
1 cup water
¼ teaspoon cayenne pepper
3 teaspoons ground cumin
1 tablespoon honey
3 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon dried mint leaves

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Steam carrots in water covered until just tender, approximately 6 minutes.	Cook until internal temperature reaches 135°F.
2	In a medium sized bowl, mix cayenne, cumin, honey and lemon juice.
3	Whisk in olive oil.
4	Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm.

Variations: Carrots can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor. 

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours).