Carrots in Orange-Cumin Vinaigrette

• 2 teaspoons cumin seeds
• 1/4 cup orange juice
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 tablespoons Champagne vinegar
• 1 tablespoon olive oil
• 8 medium carrots, peeled and cut into 1-inch-by-2-inch sticks
• 1 tablespoon finely chopped Italian parsley

1. Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds.
2. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
3. Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar.
4. Whisk in the olive oil.
5. Set aside.
6. Steam the carrots until crisp-tender, about 5 minutes.
7. Drain and toss the hot carrots in the vinaigrette.
8. Let cool to room temperature.
9. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

cumin seeds, orange juice, mustard, kosher salt, freshly ground pepper, vinegar, olive oil, carrots, italian parsley

Taken from cooking.nytimes.com/recipes/10395 (may not work)