The cumin carrots were inspired by one of my favorite dishes – ABC Kitchen’s carrot and snow-pea shoot salad with sunflower seeds. ABC Kitchen’s carrots are roasted in orange juice. I had left-over champagne from the evening before so used that. Chicken or vegetable stock would work equally well.
1 pound of assorted colored baby carrots, trimmed
2 tablespoons EVOO
sea salt
1 teaspoon ground cumin
1 teaspoon cumin
5 cinnamon sticks
1/2 teaspoon ground cinnamon
10 leaves of lemon basil, torn
1/2 cup organic chicken stock/wine/champagne
Per Serving: Calories: 107; Total Fat: 8 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 123 mg; Potassium: 254 mg; Carbohydrate: 12 g; Fiber: 4 g; Sugar: 4 g; Protein: 1 g
Nutrition Bonus:
Vitamin C: 1%; Vitamin A: 12%; Iron: 9%; Calcium: 5%
Spice these baby carrots up by sprinkling some Daily Turmeric Tonic on them!
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