Baby Carrots with Cumin and Mint

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Baby Carrots with Cumin and Mint

 

1 lb. baby carrots with tops

3 tbsps. olive oil

2 tsps. cumin seeds

1/8 tsp. crushed red pepper

1 tsp. sugar

1 tbsp. lemon juice

1/4 tsp. salt

1/4 tsp. ground black pepper

2 tbsps. chopped fresh mint leaves

fresh mint sprigs

 

1. Scrub carrots and trim tops, leaving about 3/4 " of each stem. In large

skillet, heat oil over medium-low heat. Add carrots and cook, stirring

frequently, 10 minutes. Add cumin and red pepper; cook 10 to 15 minutes longer

or until carrots are tender and lightly browned.

2. Add sugar and cook 2 minutes, stirring to coat carrots. Remove from heat and

stir in lemon juice, salt and pepper. Just before serving, add chopped mint.

Divide carrots among individual serving

plates, and garnish with mint sprigs. Yields 4 servings.

 

 

 

 

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