Weekly Recipe: Persian Spiced Carrots

Persian Spiced Carrots
Makes 4 Servings
1 Points value

1 tsp ground cumin
1/4 tsp cinnamon
1 Tbsp fresh lemon juice
2 tsp olive oil
1 tsp honey
1/4 tsp salt
1/4 tsp freshly ground pepper
1 pound carrots, sliced on the diagonal 1/4 inch thick
1 garlic clove, crushed
1 bay leaf

To prepare the dressing, toast the cumin and cinnamon in a small skillet over medium-low heat just until fragrant, about 1 minute. Combine the spices with the lemon juice, oil, honey, salt and pepper in a large bowl.

Bring a large saucepan of lightly salted water to a boil. Add the carrots, garlic, and bay leaf; return to a boil and cook until the carrots are tender, 4-5 minutes. Drain the carrots; discard the garlic and bay leaf.

Toss the carrots with the dressing to coat. Serve warm or at room temperature.

Per serving: 92 cal, 2g fat, 3g fiber, 205mg sodium