Name: Cilantro Carrots with Cumin
Yield: Serves 8
Ingredients: 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

Recipe information

Yield
Serves 8

Ingredients

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

Preparation

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 cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

TagsMiddle Eastern Carrot Root Vegetable Vegetable Cilantro Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Keto Quick Easy Weeknight Meals Make Ahead 30 Minutes or Less Simmer Bon Appétit

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