Cumin & Tangerine Carrots
- 2 lbs small carrots, peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 12 teaspoon grated tangerine zest
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon unsalted butter
- 2 tablespoons fresh tangerine juice or 2 tablespoons orange juice
- 12 teaspoon salt
- 14 teaspoon freshly ground pepper
- In a covered steamer set over simmering water, cook the carrots until crisp-tender, about 5 minutes.
- Remove from the heat.
- In a large saute pan over medium heat, heat the olive oil until fragrant.
- Add the cumin and saute just until fragrant, 30 to 60 seconds.
- Stir in the tangerine zest and stir, then add the carrots and toss to coat.
- Add the chives, butter, tangerine juice, salt, and pepper and toss again to coat.
- Serve immediately.
carrots, extravirgin olive oil, ground cumin, fresh chives, unsalted butter, tangerine juice, salt, ground pepper
Taken from www.food.com/recipe/cumin-tangerine-carrots-442783 (may not work)