Baby Carrots with Cumin Butter

By Pierre Franey

Total Time
20 minutes
Rating
4(11)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 24baby carrots, about 1 pound
  • Salt to taste
  • 1tablespoon butter
  • ¼teaspoon ground cumin
  • 2tablespoons chopped fresh coriander or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

66 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 273 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

  1. Step 1

    Peel the carrots and trim off the ends.

  2. Step 2

    Put the carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.

  3. Step 3

    Drain the carrots, add the butter, cumin and coriander and toss well. Serve immediately.

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4 out of 5
11 user ratings
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