Photo: Randy Mayor; Styling: Claire Spollen
Cooked carrots are an often-overlooked choice as a vegetable side. Coriander seeds and a little salt, pepper, and butter are all you need for this nutritious dish.
Serves 4 (serving size: about 2/3 cup)
Crush coriander seeds with a heavy skillet. Heat a large skillet over medium heat. Add coriander; cook 30 seconds or until toasted. Add carrots, water, and butter to pan. Reduce heat to medium-low; cover and cook 10 minutes or until carrots are crisp-tender. Sprinkle with salt and pepper. Cook, uncovered, 3 minutes or until liquid evaporates.