Cilantro Carrots with Cumin Recipe

Cilantro Carrots with Cumin Recipe

  • 2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise
  • 6 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 garlic cloves, pressed
  • 2 tablespoons minced fresh cilantro
  1. Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)
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