Honeyed Carrots With Cumin
Filed Under (Recipes) by broad bean on 12-02-2008
Tagged Under : Carrots, Cumin, Honeyed
INGREDIENTS
- 1/4 cup honey
- 1/4 cup water
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 48cut baby carrots (about 8 ounces)
DIRECTIONS
- In a medium saucepan, whisk together all ingredients except carrots.
- Bring to a boil over high heat, add carrots, stir, and reduce heat to medium.
- Cook, stirring frequently, until most of the liquid has evaporated and carrots are tender, 10 to 12 minutes.
- Remove from heat and set aside to cool to room temperature.
- Serve, room temperature, in a bowl with toothpicks on the side (flat toothpicks will hold the carrots more securely).
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