- 3 tablespoons orange juice
- 1 teaspoon butter or margarine, melted
- 1/2 teaspoon ground cumin
- 1 pound carrots
- 6 cups water
- Combine orange juice, butter and cumin; set aside.
- Cut carrots into 3-in. chunks, then into matchstick strips. In a large saucepan, bring water to a boil. Add carrots; cook for about 2 minutes or until crisp-tender. Drain; place in a serving bowl. Drizzle with orange juice mixture.