The North African spices warm this side dish, making it a fine accompaniment for many dishes. Try it simply with roast chicken and rice.
1 pound baby carrots, peeled with greens trimmed
1 tablespoon extra virgin olive oil
1½ teaspoons ground cumin
¾ teaspoon sweet paprika
½ teaspoon kosher salt
½ teaspoon caraway seeds
¼ teaspoon (scant) cayenne pepper
¼ cup cilantro, roughly chopped
Nutritional information (based on 6 servings)
Calories 51 (44% from fat) / Carb. 7g / Pro. 1g / Fat 3g / Sat. Fat 0g /
Chol. 0mg / Sod. 258mg / Calc. 31mg / Fiber 3g
Put carrots onto the tray inside the steamer. Secure lid.
Select Vegetables and set timer for 15 minutes. Press Start.
While carrots are steaming, put the olive oil in a small, nonstick skillet over medium heat. Add the cumin, paprika, salt, caraway and cayenne. Stir together over the heat for a couple of minutes to allow the flavors to infuse.
Once timer expires, transfer carrots to a mixing bowl. Add the spiced oil, making sure to get every drop with a silicone spatula. Toss together with the chopped cilantro.
Taste and adjust seasoning as desired and serve.