Zanahorias al Comino

Zanahorias al Comino is a vibrant and flavorful Spanish side dish that features tender carrots seasoned with aromatic cumin. This vegan delight is perfect for complementing any main course with its earthy notes and natural sweetness.

Ingredients

• Carrots - 300 grams
• Olive oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Peel the carrots and cut them into thin rounds or sticks, about 1/2 cm thick.
2. In a medium pot, bring water to a boil and add a pinch of salt. Blanch the carrots for 3-4 minutes until they are slightly tender but still crisp.
3. Drain the carrots and set them aside.
4. In a large skillet over medium heat, add the olive oil. Once hot, add the cumin seeds and sauté for about 30 seconds until fragrant.
5. Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
6. Add the blanched carrots to the skillet, season with salt and black pepper, and sauté for 5-7 minutes until they are tender and coated in the spices.
7. Remove from heat and stir in the fresh parsley and lemon juice.
8. Serve warm as a side dish.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, which support vision and immune function.
• High in fiber, promoting digestive health.

Tags