Cumin & Tangerine Carrots

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".

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  lbs  small carrots, peeled
• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon ground cumin
• 1⁄2 teaspoon  grated tangerine zest
• 1  tablespoon  finely chopped fresh chives
• 1  tablespoon unsalted butter
• 2  tablespoons  fresh tangerine juice or 2  tablespoons  orange juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  freshly ground pepper

Directions

1. In a covered steamer set over simmering water, cook the carrots until crisp-tender, about 5 minutes. Remove from the heat.
2. In a large sauté pan over medium heat, heat the olive oil until fragrant. Add the cumin and sauté just until fragrant, 30 to 60 seconds. Stir in the tangerine zest and stir, then add the carrots and toss to coat. Add the chives, butter, tangerine juice, salt, and pepper and toss again to coat. Serve immediately.