CARROTS IN ORANGE-CUMIN VINAIGRETTE

Carrots in Orange-Cumin Vinaigrette image

Provided by Molly O'Neill

Time 15m

Yield Four servings

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams, TransFat 0 grams