Carrots always seem to be the last thing left in the fridge at our house the night before we absolutely must go to the grocery store. At that point, they often go into a lentil salad or get roasted with some potatoes and onions. Tonight, though, we were making some black beans, so I decided to give the carrots a seasoning that would fit with the Mexican theme. I put these in my black bean tacos, which I thought was great. I cut the carrots the same size as the black beans so they’d harmonize nicely.
Canola oil for the pan
6 carrots, cut into bean-sized pieces
½ t. cumin seeds
Juice of half a lime
¼ t. paprika
Pepper to taste
Heat a small amount of canola oil in a large sauté pan over medium-high heat until hot but not smoking. Toss in the cumin seeds and allow to fry briefly, until slightly darkened. Add carrots, season with salt and sauté for about two minutes, until almost crisp-tender. Sprinkle the lime juice over the carrots and sauté, stirring, until evaporated. Remove from the heat and add paprika and pepper to taste.