Prep time 5 min.

Cook time 5 min.


2 tsps. olive oil

1 tsp. cumin

1 tsp. paprika

3 Tbsps. honey, divided

1 can (14.5oz.) Del Monte® No Salt Added Petite Cut Diced Tomatoes, well drained

1 can (14.5oz.) Del Monte® Sliced Carrots, well drained

2 tsps. grated fresh ginger

1 tsp. balsamic vinegar

Salt and black pepper, optional

1 Tbsp. finely chopped fresh parsley


  1. Heat oil in a large skillet over medium-high heat. Add cumin, paprika and 2 Tbsp. honey to oil and stir until well blended.

  2. Quickly add tomatoes and carrots. Cook until heated and most of the liquid has evaporated, about 5 minutes, gently stirring occasionally. Remove from heat.

  3. Gently stir in ginger and vinegar. Season to taste with salt and pepper, if desired. Drizzle with remaining 1 Tbsp. honey and sprinkle with parsley. Serve immediately.

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