Paprika, cumin, and cilantro lend a carrot side dish Moroccan flair. Toasting the cumin seeds intensifies their flavor. To toast the seeds, place them in a small, heavy skillet over medium heat and cook, stirring constantly, one to three minutes or until they smell toasty. Learn more about cooking with spices in "The Aromatic Kitchen," on page 136.
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
How to Make It
Place carrots, cumin, and paprika in a large saucepan. Cover with water to just above carrots; bring to a boil. Cook 5 minutes or until carrots are just tender; drain. Combine carrots, cilantro, and next 5 ingredients (through garlic) in a large bowl; sprinkle with cheese.