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Coriander Carrots

Photo: Randy Mayor; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 2/3 cup)

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.

Ingredients

  • 1 teaspoon whole coriander seeds
  • 1 pound carrots, diagonally cut (about 3 cups)
  • 1/4 cup water
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 74
  • fat 3.2 g
  • satfat 1.9 g
  • sodium 224 mg

How to Make It

  1. 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.