Carrots in Orange-Cumin Vinaigrette

Name: Carrots in Orange-Cumin Vinaigrette
Total time: 15 min
Yield: Four servings
Ingredients: 2 teaspoons cumin seeds; 1/4 cup orange juice; 1/2 teaspoon Dijon mustard; 1 1/2 teaspoons kosher salt; Freshly ground pepper to taste; 2 tablespoons Champagne vinegar; 1 tablespoon olive oil; 8 medium carrots, peeled and cut into 1-inch-by-2-inch sticks; 1 tablespoon finely chopped Italian parsley

By Molly O'Neill

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: The Good Seed

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Ingredients

Yield:Four servings

2teaspoons cumin seeds
¼cup orange juice
½teaspoon Dijon mustard
1½teaspoons kosher salt
Freshly ground pepper to taste
2tablespoons Champagne vinegar
1tablespoon olive oil
8medium carrots, peeled and cut into 1-inch-by-2-inch sticks
1tablespoon finely chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
Step 2
Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
Step 3
Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.