Glazed Carrots with Currants
Serves 8
· 1/2 tablespoon extra-virgin olive oil
· 1 teaspoon cumin seeds
· 3 pounds carrots of similar size, peeled and cut into 1/2-inch-thick diagonal slices
· 1/2 teaspoon salt
· 1/8 teaspoon cayenne pepper
· 3/4 cup water
· 2 tablespoons honey
· 1/4 cup currants
1. Heat oil in a large deep sauté pan or Dutch oven over medium heat.
2. Add cumin seeds; cook, stirring, until fragrant, about 30 seconds.
3. Add carrots, salt and cayenne and cook, stirring, for 3 minutes.
4. Add water and honey; bring to a boil.
5. Reduce heat to low, cover and simmer until the carrots begin to soften, about 10 minutes.
6. Add currants; increase heat to medium-high.
7. Cook, uncovered, until the carrots are glazed and tender, 8 to 12 minutes more.