Toasting cumin releases its aromatic, flavorful, and incredibly healthy oils. As the seeds heat up, they begin popping like popcorn, which is how you know they’re done.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Toast the cumin seeds in a dry sauté pan over medium heat, shaking the pan back and forth until they start to pop and become aromatic. Immediately add the olive oil and ginger and sauté for 1 minute. Stir in the carrots and salt, then turn down the heat to medium-low, add the water, cover, and cook for about 2 minutes, until just barely tender. Stir in the lemon juice and maple syrup. Garnish with the parsley and serve immediately.
storage
Step 2
Store in an airtight container in the refrigerator for 5 to 7 days.
nutrition information
Step 3
(per serving)
Step 4
Calories: 85
Step 5
Total Fat: 7.2g (1.g saturated, 5.1g monounsaturated)
Step 6
Carbohydrates: 6g
Step 7
Protein: 0g
Step 8
Fiber: 1g
Step 9
Sodium: 180mg
