Clazed carrots with currants



 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.



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