Carrots in Orange-Cumin Vinaigrette

1. 1

   Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds.

2. 2

   Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.

3. 3

   Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar.

4. 4

   Whisk in the olive oil.

5. 5

   Set aside.

6. 6

   Steam the carrots until crisp-tender, about 5 minutes.

7. 7

   Drain and toss the hot carrots in the vinaigrette.

8. 8

   Let cool to room temperature.

9. 9

   To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.