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

1. In a covered steamer set over simmering water, cook the carrots until crisp-tender, about 5 minutes.
2. Remove from the heat.
3. In a large saute pan over medium heat, heat the olive oil until fragrant.
4. Add the cumin and saute just until fragrant, 30 to 60 seconds.
5. Stir in the tangerine zest and stir, then add the carrots and toss to coat.
6. Add the chives, butter, tangerine juice, salt, and pepper and toss again to coat.
7. 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)