Warm and Toasty Cumin Carrots

1. 1

   Toast the cumin seeds in a dry saute pan over medium heat, shaking the pan back and forth until they start to pop and become aromatic.

2. 2

   Immediately add the olive oil and ginger and saute for 1 minute.

3. 3

   Stir in the carrots and salt, then turn down the heat to medium-low, add the water, cover, and cook for about 2 minutes, until just barely tender.

4. 4

   Stir in the lemon juice and maple syrup.

5. 5

   Garnish with the parsley and serve immediately.

6. 6

   Store in an airtight container in the refrigerator for 5 to 7 days.

7. 7

   (per serving)

8. 8

   Calories: 85

9. 9

   Total Fat: 7.2g (1.g saturated, 5.1g monounsaturated)

10. 10

    Carbohydrates: 6g

11. 11

    Protein: 0g

12. 12

    Fiber: 1g

13. 13

    Sodium: 180mg

* Per serving · 4 servings · Values may vary.

No additional tips available.