Spicy Carrots

Here is a wonderful side dish to any meal, and if you don’t have carrots in the fridge then steam green beans, broccoli or any other vegetable in your fridge.

Ingredients

4 whole raw carrots

4 cups water

2 tsp cumin seeds

1 whole lemon (juiced)

1 teaspoon Red pepper flakes

1 tbsp parsley (optional, chopped)

Directions

In a large soup pot, bring about four cups of water to a boil.

While the water is boiling, wash and peel the carrots.

Slice into strips, about 3–4” long and ½” wide. Most importantly, for even cooking, they should be about the same size. You could also slice them into spheres if you prefer that shape.

Place the carrots into a steamer basket or a colander. Place the basket on top of the steaming water. It should sit in the pot so that only the steam is hitting the carrots, not the water.

Cover and let steam for 20 minutes or until tender. When checking the carrots’ doneness, make sure to lift the lid away from

While the carrots are steaming, toast the cumin seeds and red pepper flakes on low in a small stove top pan. Stir them frequently to keep from burning. Once the cumin seeds become fragrant (about 5–7 minutes) they’re done. Remove from heat and hot pan and set aside.

Once the carrots are finished, transfer them to a medium serving bowl.

Squeeze lemon juice on top and add the cumin and parsley. Mix together.

Sprinkle with ground black pepper if desired.