Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds

1. 1

   In a large pot, bring the water to a boil.

2. 2

   While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat.

3. 3

   Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.

4. 4

   Add the carrots to the boiling water.

5. 5

   Cook until crisp-tender, about 4 minutes.

6. 6

   Remove the carrots from the water and place them in a large serving dish.

7. 7

   Add walnut oil and cumin seeds.

8. 8

   Season with salt and pepper, to taste, and toss to distribute seasonings.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.