Sauteed Cumin Carrots
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 74.5
- Total Fat: 3.2 g
- Cholesterol: 7.8 mg
- Sodium: 214.6 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.9 g
- Protein: 1.1 g
View full nutritional breakdown of Sauteed Cumin Carrots calories by ingredient
Introduction
Even the pickiest of children usually will eat carrots, although they usually like them best whendunked in ranch dressing. And plenty of cooked dishes accentuate carrots’ natural sweetness with
honey, brown sugar, or maple syrup, but does anyone really need more sugar? This dish, which won
over cooked-carrot haters in our taste test, uses whole and ground cumin to add a smoky, savory
element to the carrots.
You’ll get two servings of vegetables for the whole family with this recipe, which makes a great
side for chicken, pork, or beef. Even the pickiest of children usually will eat carrots, although they usually like them best when
dunked in ranch dressing. And plenty of cooked dishes accentuate carrots’ natural sweetness with
honey, brown sugar, or maple syrup, but does anyone really need more sugar? This dish, which won
over cooked-carrot haters in our taste test, uses whole and ground cumin to add a smoky, savory
element to the carrots.
You’ll get two servings of vegetables for the whole family with this recipe, which makes a great
side for chicken, pork, or beef.
Number of Servings: 4
Ingredients
-
1⁄4 tsp whole cumin seeds
1 tbsp butter
3 large carrots, peeled and sliced into
1-inch disks (about 4 cups)
1⁄4 cup orange juice
1⁄4 tsp ground cumin
1⁄4 tsp salt
1⁄4 tsp white pepper
1 lime, zested and juiced
Directions
1. Place the cumin seeds in a medium saucepan
with a tight-fitting lid, then warm the pan over
medium heat to toast the seeds. Once the seeds
start to pop, add the butter and melt until foamy.
2. Add the carrots, orange juice, ground cumin,
salt, white pepper, and 1⁄4 cup of water. Cover
and simmer for 10 minutes. Remove the lid, add
the lime zest, and continue to simmer the carrots
until they are just firm to the bite, about 5
minutes. Sprinkle the lime juice over the carrots
before serving.
with a tight-fitting lid, then warm the pan over
medium heat to toast the seeds. Once the seeds
start to pop, add the butter and melt until foamy.
2. Add the carrots, orange juice, ground cumin,
salt, white pepper, and 1⁄4 cup of water. Cover
and simmer for 10 minutes. Remove the lid, add
the lime zest, and continue to simmer the carrots
until they are just firm to the bite, about 5
minutes. Sprinkle the lime juice over the carrots
before serving.
Member Ratings For This Recipe
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LUNARAEWILDER
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CHLOEGRACE1
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HI-NRG
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NCSUE0514
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GREASE31
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ELRIDDICK
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SISSYFEB48
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SHOAPIE
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BILLTHOMSON
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DIGIT00
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1CRAZYDOG
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PATRICIA-CR
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LOFSTI
Great recipe, like the cumin and lime. It is a favorite recipe just as written. I don't use butter just broth to saute anything. I added some cilantro the second time and also did a version with toasted cumin seeds, caraway seeds, and mustard seeds toasted first then all the rest added. Super - 11/14/16
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KGWINDER
There is nothing wrong with this recipe, but for those that want less saturated oil and sugar I did a Calorie Reduction for Optimal Nutrition remake that shaves off 20 calories by using a diced mandarin orange and grape seed oil:
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=2914738&ff=1 - 4/25/15
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LYDIASMAMA827
Sorry, we just didn't care for this. My cumin seeds would never pop, but just burned, so I had to toss them. The lime zest and the juice at the end were just too overpowering. I ended up adding honey at the end to try to cut through the lime, but it didn't help. I really wanted to like these. - 11/16/14
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CD14758182
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NOFRETS
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CD12145570
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XENIAM
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TORTKEY
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GMASANDIE
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KNYAGENYA
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JMBOX1
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CD13104299
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SUITABLE
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CEVAHIR33
