Carrots With Cumin Butter

Ingredients

• 18 baby carrots, about 3/4 pound
• Salt to taste if desired
• 1 tablespoon butter
• ¼ teaspoon ground cumin
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    56 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 0 grams protein; 7 milligrams cholesterol; 68 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 and salt. Bring to a boil, and cook until tender, about 12 minutes.
3. Drain the carrots. Add the butter and cumin; toss to coat the carrots. Sprinkle with chopped parsley and serve.

30 minutes