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Ingredients
- 2 tsp Cumin seed
- 1/4 c. Orange juice
- 1/2 tsp Dijon mustard
- 1 1/2 tsp Kosher salt Pepper, to taste
- 2 Tbsp. Champagne wine vinegar
- 1 Tbsp. Extra virgin olive oil
- 8 med Carrot, cut into sticks
- 1 Tbsp. Parsley, finely minced
Directions
- Toast the cumin seed in a heavy skillet over medium heat, shaking the pan about 30 seconds. Cover the seeds with plastic and crush with rolling pin.
- NOTES : Put the orange juice in a bowl and whisk in the cumin, mustard, salt, pepper and vinegar. Whisk in the extra virgin olive oil. Set aside. Steam the carrots till crisp tender, about 5 min. Drain and toss the warm carrots in the vinaigrette. Let cold to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 35 | 40% |
| Total Fat 3.93g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85mg | 4% |
| Potassium 406mg | 12% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.49g | 4% |
| Protein 1.36g | 2% |
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