Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds
- Level: Easy
- Total: 27 min
- Prep: 20 min
- Cook: 7 min
- Yield: 8 servings
- Level: Easy
- Total: 27 min
- Prep: 20 min
- Cook: 7 min
- Yield: 8 servings
Ingredients
1 gallon water
1 tablespoon whole cumin seeds
32 organic rainbow baby carrots, peeled, with 1-inch of the tops left on
1/8 cup walnut oil
Kosher salt and freshly ground black pepper
Directions
- In a large pot, bring the water to a boil.
- While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.
- Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.
- Remove the carrots from the water and place them in a large serving dish. Add walnut oil and cumin seeds. Season with salt and pepper, to taste, and toss to distribute seasonings. Serve.
