This cumin-scented carrot side dish reminds me of Morocco. The veggies are tossed with earthy cumin-scented olive oil, fragrant tangerine zest, and zingy, colorful chives. We grow carrots at home (when the gophers don’t get to them first) and they’re very sweet. For this recipe, use the smallest carrots you can find, with the greens still attached. If your carrots taste starchy, add a little honey to sweeten them up.–Christine Hanna
LC What Are You Waiting For? Note
This carrot sidekick calls for ingredients you may already have on hand, comes together in 10 minutes, requires minimal cleanup, and may even lower your husband’s cholesterol. Um, are you still reading. Or are you gathering your ingredients?
Cumin-Scented Carrots Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 6
- 2 pounds small carrots, peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon grated tangerine or orange zest
- 1 tablespoon finely chopped chives
- 1 tablespoon unsalted butter
- 2 tablespoon fresh tangerine or orange juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1. In a covered steamer set over simmering water, cook the carrots until crisp-tender, about 5 minutes. Remove from the heat.
- 2. In a large sauté pan over medium heat, heat the olive oil until fragrant. Add the cumin and sauté just until fragrant, 30 to 60 seconds. Stir in the tangerine zest and stir, then add the carrots and toss to coat. Add the chives, butter, tangerine juice, salt, and pepper and toss again to coat. Serve immediately. (Yes, it’s that simple.)
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Cumin-Scented Carrots Recipe © 2010 Christine Hanna. Photo © 2010 Sheri Giblin. All rights reserved.
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