Sweet mandarin oranges are a great match for carrots in this flavorful side dish. Consider doubling the recipe for a holiday crowd. It’s terrific at room temperature or quickly reheated on the stovetop, so you can easily make it up to two days ahead of time. Watch our how-to video.
3 clementines or satsumas, peeled and chopped (remove any seeds)
1 tablespoon unsalted butter
1 pound (7 to 8 medium) carrots, chopped
1/2 teaspoon fine sea salt
3/4 teaspoon toasted cumin seeds
In a medium saucepan, heat clementines and butter over medium heat. Cook, stirring frequently, until clementines are soft, about 5 minutes. Add carrots and salt; cover the pan, lower heat and cook, stirring occasionally, until carrots are just tender, about 20 minutes. Sprinkle with cumin seeds and serve warm or at room temperature.
Per Serving:110 calories (30 from fat), 3g total fat, 2g saturated fat, 10mg cholesterol, 380mg sodium, 19g carbohydrates, (5 g dietary fiber, 12g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.