Carrots in Orange-Cumin Vinaigrette
- Total Time
- 15 minutes
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Ingredients
- 2teaspoons cumin seeds
- ¼cup orange juice
- ½teaspoon Dijon mustard
- 1½teaspoons kosher salt
- Freshly ground pepper to taste
- 2tablespoons Champagne vinegar
- 1tablespoon olive oil
- 8medium carrots, peeled and cut into 1-inch-by-2-inch sticks
- 1tablespoon finely chopped Italian parsley
Nutritional analysis per serving (4 servings)
94 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
- Step 2
Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
- Step 3
Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.
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