Baby Carrots With Cumin

By Pierre Franey

Total Time
About 15 minutes
Rating
4(19)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 - 6 servings
  • 24baby carrots, about 1 pound
  • Salt to taste
  • 1tablespoon butter
  • ¼teaspoon ground cumin
  • Freshly ground pepper to taste
  • 2tablespoons coarsely chopped chervil or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

45 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 185 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 carrots and trim ends if desired.

  2. Step 2

    Put carrots in a saucepan. Add water, with salt, to cover. Bring to a boil and simmer for 10 minutes, or until tender. Drain carrots and add butter, cumin, pepper and chervil. Toss to coat carrots and serve.

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Ratings

4 out of 5
19 user ratings
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Comments

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Ryan

This is simple and very good. I added some Penney’s fox point, which frankly makes everything better. Delicious.

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