Crunchy Orange Carrots

crunchy-orange-carrots
Photo by James Baigrie
Crunchy Orange Carrots 3.5 10 5 1
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  • Serves 4-6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 116 calories
    • Calories 39 calories from fat
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 707 mg
    • Protein 1 g
    • Carbohydrate 14 g
    • Sugar 8 g
    • Fiber 3 g

In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.

Ingredients

  1. Check zest from 1/2 orange, peeled into wide strips
  2. Check juice from 1 orange (about 1/2 cup)
  3. Check 1 1/2 pounds carrots, cut on the diagonal into 1/2-inch pieces
  4. Check 1/2 cup dry white wine
  5. Check 2 tablespoons extra-virgin olive oil
  6. Check 1 teaspoon cumin seeds
  7. Check 2 teaspoons kosher salt
  8. Check 1/4 teaspoon black pepper

Directions

  1. In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. 
  2. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.