Carrots With Cumin Butter

By Pierre Franey

Total Time
30 minutes
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 18baby carrots, about ¾ pound
  • Salt to taste if desired
  • 1tablespoon butter
  • ¼teaspoon ground cumin
  • 2tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

56 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 211 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 and salt. Bring to a boil, and cook until tender, about 12 minutes.

  3. Step 3

    Drain the carrots. Add the butter and cumin; toss to coat the carrots. Sprinkle with chopped parsley and serve.

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