Cumin & Tangerine Carrots

1. 1

   In a covered steamer set over simmering water, cook the carrots until crisp-tender, about 5 minutes.

2. 2

   Remove from the heat.

3. 3

   In a large saute pan over medium heat, heat the olive oil until fragrant.

4. 4

   Add the cumin and saute just until fragrant, 30 to 60 seconds.

5. 5

   Stir in the tangerine zest and stir, then add the carrots and toss to coat.

6. 6

   Add the chives, butter, tangerine juice, salt, and pepper and toss again to coat.

7. 7

   Serve immediately.

No nutritional information available.

No additional tips available.