Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

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

Ingredient Checklist

Directions

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.

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Nutrition Facts

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