Crunchy Orange Carrots
Serves 4-6|
Hands-On Time:
|
Total Time:
Ingredients
- zest from 1/2 orange, peeled into wide strips
- juice from 1 orange (about 1/2 cup)
- 1 1/2 pounds carrots, cut on the diagonal into 1/2-inch pieces
- 1/2 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 116Calories From Fat 39%
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 707mg
- Carbohydrate 14g
- Fiber 3g
- Sugar 8g
- Protein 1g
What does this mean? See
Nutrition 101
.
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Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
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