INGREDIENTS
- 1 pound of scrapped and trimmed baby carrots
- salt/pepper to taste
- 2 Tbs. butter
- 1/4 tsp ground cumin
- 2 Tbs. chopped fresh parsley
DIRECTIONS
- Put carrots in sauce pan and add water to cover, along with salt to taste.
- Bring to a boil and simmer until carrots are tender (about 15 minutes)
- Drain the carrots and add butter, cumin and parsley, toss well and serve immediately
