Carrots in Orange-Cumin Vinaigrette

Ingredients

• 2 teaspoons cumin seeds
• ¼ cup orange juice
• ½ teaspoon Dijon mustard
• 1 ½ teaspoons kosher salt
• Freshly ground pepper to taste
• 2 tablespoons Champagne vinegar
• 1 tablespoon olive oil
• 8 medium carrots, peeled and cut into 1-inch-by-2-inch sticks
• 1 tablespoon finely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    93 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 1 gram protein; 868 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
2. Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
3. Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

15 minutes