Carrots in Orange-Cumin Vinaigrette
Published January 25, 1997
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
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 analysis per serving (4 servings)
14 grams carbs; 94 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 352 milligrams sodium; 2 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes