Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds

• 1 gallon water
• 1 tablespoon whole cumin seeds
• 32 organic rainbow baby carrots, peeled, with 1-inch of the tops left on
• 1/8 cup walnut oil
• Kosher salt and freshly ground black pepper

1. In a large pot, bring the water to a boil.
2. While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat.
3. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.
4. Add the carrots to the boiling water.
5. Cook until crisp-tender, about 4 minutes.
6. Remove the carrots from the water and place them in a large serving dish.
7. Add walnut oil and cumin seeds.
8. Season with salt and pepper, to taste, and toss to distribute seasonings.
9. Serve.

gallon water, cumin seeds, baby carrots, walnut oil, kosher salt

Taken from www.foodnetwork.com/recipes/rachael-ray/organic-rainbow-carrots-with-walnut-oil-and-toasted-cumin-seeds-recipe.html (may not work)