Given this short list of ingredients, the big flavor may surprise you. The acidity of lemon balances the naturally sweet carrots and caraway seeds.

  • 2 cups baby carrots (about 12 ounces)
  • 1 tablespoon caraway seeds
  • Juice from 1 lemon (1–2 tablespoons)
  • 1 teaspoon lemon zest
Place the carrots in a pot and add water to cover. Add the caraway seeds and cook over medium-high heat for 10 minutes, or until carrots are crisp-tender.

Drain well and return to the pot (some seeds will stay on the carrots, but you can add back as many as desired from the strainer). Add the lemon juice and zest and toss to coat.

4 Servings
Nutrition Information per serving:
Calories: 32
Fat: 1 g (3% calories from fat)
Protein: 1 g (5% calories from protein)
Carbohydrates (net): 6 g (92% calories from carbohydrates)