Cumin-Lime Glazed Carrots

What You Need

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


Here's How

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.


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