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Serves 4.
Ingredients
1 pound baby or young carrots, well scrubbed, stems removed, cut into 2 inch pieces
1/2 cup marinara sauce
2 tablespoons olive oil
1/2 cup water
2 teaspoon toasted cumin seeds
Salt
10 mint leaves, torn
Pinch chile flakes
Freshly ground pepper
Directions
Place the carrots, marinara sauce, olive oil, water and cumin seeds in a small pot with a lid, along with a pinch of salt. Cover and cook over medium just until the carrots are tender, about 15 minutes. Add mint and chile flakes along with additional salt if necessary, and freshly ground pepper. Serve as an accompaniment to chicken, pork or whole grains.
