Tangy cumin carrots

Yield: 4 servings

Measure Ingredient
2 cups Carrots; thinly sliced
½ cup Orange juice
2 teaspoons Butter
½ teaspoon Cumin
OR pinch dried dillweed

Heat carrots with orange juice, butter, and cumin (or dillweed).. Cover and simmer, stirring often, until carrots are tender-crisp, 8 to 10 minutes.

Serves 4.

From

Quickies Chatelaine Food Express by Monda Rosenberg Publisher: McClelland and Stewart Inc. ISBN: 077-1075928 Price: $24.99 Recipe by: Quickies Chatelaine Food Express Converted by MM_Buster v2.0l.

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