Cumin Carrots

Boil carrots with sugar, then coat with sizzling cumin seeds and butter until the water evaporates for a flavorful side.

Easy Vegetarian Side Dish Gluten Free Carrots

Estimated Nutrition

Calories

77.6

kcal / serving

310.5 kcal total

Carbs

11.3g

per serving

45.2 g total

Fat

per serving

15.8 g total

Protein

1.1g

per serving

4.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

Dairy

Butter

clarified

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

3.7

Cumin Seed

whole

Vegetables

450

Carrot

peeled and cut into batons

Method

Adjust seasoning with salt and pepper before serving.

Simmer uncovered until the water evaporates and carrots are well coated.

Add the cumin butter to the carrots and replace the lid.

Heat butter in a separate pan until hot and fry cumin seeds for 10 seconds.

Bring to a boil and cook covered until three-quarters tender.

Season with salt, pepper, and sugar.

Place the carrots in a saucepan and cover with water.