Carrots with Cumin

1. 1

   Set a small skillet over moderate heat for 2 minutes.

2. 2

   Add the cumin seeds and toast, shaking the pan constantly, until the seeds darken slightly and are fragrant, about 1 minute.

3. 3

   Immediately transfer the seeds to a plate to cool completely.

4. 4

   In a spice mill or mortar, grind half the cumin seeds to a fine powder; add to the whole cumin seeds and set aside.

5. 5

   In a large skillet, warm the oil over moderately high heat.

6. 6

   Add the carrots and stir to coat with oil, then reduce the heat to low and season lightly with salt.

7. 7

   Add the orange juice, cover and cook, stirring often, until just tender, about 15 minutes.

8. 8

   Season with the cumin mixture and salt and cook, uncovered, until the carrots are lightly caramelized, about 15 minutes.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.