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In this easy and healthy side dish, the carrots are steamed and then tossed with earthy cumin-scented olive oil, fragrant tangerine zest, and zingy and colorful chives. For a nice presentation, use the smallest carrots you can find, with the greens still attached. If your carrots taste starchy, add a little honey to sweeten them up. This recipe is from Christine Hanna's new cookbook, "The Winemaker Cooks: Menus, Parties, and Pairings".
Units: US | Metric
Serving Size: 1 (157 g)
Servings Per Recipe: 6
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