Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 51
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 1207
- Total: 27 min
- Prep: 20 min
- Cook: 7 min
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.