Baby Carrots With Cumin

Ingredients

• 24 baby carrots, about 1 pound
• Salt to taste
• 1 tablespoon butter
• ¼ teaspoon ground cumin
• Freshly ground pepper to taste
• 2 tablespoons coarsely chopped chervil or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    66 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 0 grams protein; 7 milligrams cholesterol; 90 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 – 6 servings

Preparation

1. Peel carrots and trim ends if desired.
2. Put carrots in a saucepan. Add water, with salt, to cover. Bring to a boil and simmer for 10 minutes, or until tender. Drain carrots and add butter, cumin, pepper and chervil. Toss to coat carrots and serve.

About 15 minutes