Organic Rainbow Carrots with Walnut Oil and Toasted Cumin Seeds

In a large pot, bring the water to a boil.

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.

Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.

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.