Cumin & Orange Scented Carrots

This last weekend I visited the farmer’s market and picked up some of the most adorable carrots. An inexpensive and easily accessible  vegetable,  I often forget about it, which is a shame because it’s in season right now. Well, thank goodness these pretty ladies caught my eye. I wasn’t sure what to do with them at first. My typical inclination is to roast vegetables, but I thought a sauté would be perfect. I remembered a carrot and avocado salad that used cumin and thought it was a good place to start.

Well, I ‘m pleased to report the classic combination of cumin and orange paired perfectly with the earthy sweetness of carrots. Easy enough for a weeknight, but fancy enough for company, cumin and orange scented carrots are wonderful any time of the year, but are particularly lovely with carrots fresh from the garden.

Cumin & Orange Scented Carrots

Serves 1

1/2 c. carrots, peeled and sliced about 1/4 of an inch thick

1/2 tsp. cumin seed

1 tbsp. evoo

1/2 tsp. orange zested

Juice from 1/2 an orange

Salt and pepper

Heat extra virgin olive oil and cumin seeds over medium high heat. When the cumin begins to smell, add the sliced carrots.

Stir occasionally. The carrots will begin to brown. Continue heating until softened. This may take a while. When the carrots are cooked through, remove the pan from the heat. Stir in the orange zest, and squeeze in the juice. Stir to combine. Season with salt and freshly ground pepper to taste.


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