1. In a covered steamer set over simmering water, cook the carrots until crisp-tender, about 5 minutes. Remove from the heat. 2. In a large sauté pan over medium heat, heat the olive oil until fragrant. Add the cumin and sauté just until fragrant, 30 to 60 seconds. Stir in the tangerine zest and stir, then add the carrots and toss to coat. Add the chives, butter, tangerine juice, salt, and pepper and toss again to coat. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
