Cilantro Carrots with Cumin


  • 2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise
  • 6 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 garlic cloves, pressed
  • 2 tablespoons minced fresh cilantro

1. Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cil...

View full recipe at SpringPad


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