Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds

  • Level: Easy
  • Total: 27 min
  • Prep: 20 min
  • Cook: 7 min
  • Yield: 8 servings
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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


  1. In a large pot, bring the water to a boil.
  2. 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.
  3. Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.
  4. 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.
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