Ingredients

• 1 gallon water
• 1 tablespoon whole cumin seeds
• 32 organic rainbow baby carrots, peeled, with 1-inch of the tops left on
• 1/8 cup walnut oil
• Kosher salt and freshly ground black pepper

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Instructions

1. In a large pot, bring the water to a boil.
2. While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.
3. Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.
4. Remove the carrots from the water and place them in a large serving dish. Add walnut oil and cumin seeds. Season with salt and pepper, to taste, and toss to distribute seasonings. Serve.