Rating: 4 stars
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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.

Recipe by Cooking Light December 2014


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

74 calories; fat 3.2g; saturated fat 1.9g; sodium 224mg.