Lunch: Coriander Carrots Recipe | Myrecipes

Recipe by Bruce Weinstein and Mark Scarbrough 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.

Ingredients

1 teaspoon whole coriander seeds
1 pound carrots, diagonally cut (about 3 cups)
1/4 cup water
1 tablespoon butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

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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