Coriander Carrots

Name: Coriander Carrots
Yield: Serves 4 (serving size: about 2/3 cup)
Ingredients: 1 teaspoon whole coriander seeds; 1 pound carrots, diagonally cut (about 3 cups); ¼ cup water; 1 tablespoon butter; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

1 Rating
1 Review

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.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

1 teaspoon whole coriander seeds
1 pound carrots, diagonally cut (about 3 cups)
¼ cup water
1 tablespoon butter
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions

Step 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.

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Nutrition Facts

Per Serving:

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

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