Sautéed Carrots with Cumin and Coriander

This simple yet flavorful side dish is a great way to enjoy carrots. The cumin and coriander add a warm, earthy flavor that complements the sweetness of the carrots. The carrots are sautéed until tender and slightly browned, and the spices are added at the end to toast and release their full flavor.

Carrots have been enjoyed by humans for centuries, and they have been used in a variety of dishes around the world. The first recorded use of carrots was in Persia, where they were used as a food and a medicine. Carrots were brought to Europe by the Arabs in the 10th century, and they quickly became a popular vegetable. By the 16th century, carrots were being grown in North America, and they have been a staple of the American diet ever since.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the carrots to the skillet and cook, stirring occasionally, until they are tender and slightly browned, about 10 minutes.
3. Stir in the cumin, coriander, salt, and pepper.
4. Cook for 1-2 minutes more, or until the spices are fragrant.

Why It Works

• Sautéing the carrots in olive oil helps to caramelize them, which gives them a slightly sweet and nutty flavor.
• The cumin and coriander add a warm, earthy flavor to the carrots.
• Cooking the spices for 1-2 minutes at the end of cooking allows them to toast and release their full flavor.