Baby Carrots with Cumin Butter

Ingredients

• 24 baby carrots, about 1 pound
• Salt to taste
• 1 tablespoon butter
• ¼ teaspoon ground cumin
• 2 tablespoons chopped fresh coriander or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    65 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; 89 milligrams sodium

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

Preparation

1. Peel the carrots and trim off the ends.
2. Put the carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.
3. Drain the carrots, add the butter, cumin and coriander and toss well. Serve immediately.

20 minutes