Carrots with Coriander and Caraway

1. 1

   Warm a large nonreactive skillet over moderate heat.

2. 2

   Add the coriander and caraway seeds and cook, shaking the pan, until fragrant, about 1 minute.

3. 3

   Empty the spices onto a plate to cool.

4. 4

   Using a spice grinder or a mortar and pestle, grind the spices to a powder.

5. 5

   In the same skillet, warm the olive oil over high heat.

6. 6

   Add the carrots and cook, stirring occasionally, until lightly browned, about 10 minutes.

7. 7

   Add the spices and cook, stirring, until fragrant, about 1 minute.

8. 8

   Reduce the heat to low, add the vinegar and cook, stirring occasionally, until the carrots are tender, about 3 minutes.

9. 9

   Season with salt.

10. 10

    Transfer to a large shallow dish.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.