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Crunchy Orange Carrots
- 1 1/2 pounds zest from 1/2 orange, peeled into wide strips
- 1/2 cup juice from 1 orange (about 1/2 cup)
- 2 tablespoons carrots, cut on the diagonal into 1/2-inch pieces
- 1 teaspoon dry white wine
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon cumin seeds
Directions:View on Real Simple
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