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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Ingredients:
2 pounds thin carrots, peeled (halved or quartered if thicker than 1/2 inch) |
1 teaspoon cumin seeds |
1/2 cup honey |
1 teaspoon curry powder |
2 tablespoons butter |
salt to taste |
freshly ground black pepper to taste |
Directions:
1. Cook carrots in boiling salted water to cover 5 minutes or until tender. Drain.
2. Meanwhile, heat a heavy skillet over medium-high heat. Add cumin; cook, shaking pan occasionally, 1 minute or until toasted. Stir in honey and curry powder. Add carrots; cook, stirring, 2 to 3 minutes or until honey thickens and coats carrots. Remove from heat; add butter, stirring until melted. Season to taste with salt and pepper.
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