Cumin-Lime Glazed Carrots
3 tablespoons water
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
12 ounces baby carrots, peeled
2 tablespoons honey
1 tablespoon unsalted butter
1/2 teaspoon ground cumin
Juice of 1/2 a lime
Pinch cayenne
Chopped fresh cilantro for garnish
Bring water, butter, and salt to a boil in a large nonstick skillet over medium-high heat. Add carrots; cook until water evaporates and carrots are crisp-tender, 3–5 minutes.
Stir in honey, butter, cumin, lime juice, and cayenne. Simmer until glaze is syrupy. (Take care that it doesn’t scorch.)
Garnish with cilantro. Makes about 3 cups.
Glen's Place
