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Cumin-Lime Glazed Carrots
Nb persons: 0
Yield:
Preparation time:
Total time: 20 Minutes
Source: Cuisine at home
| 3 T. | water |
| 1 T. | unsalted butter |
| 1/4 t. | kosher salt |
| 12 oz. | baby carrots, peeled |
| 2 T. | honey |
| 1 T. | unsalted butter |
| 1/2 t. | ground cumin |
| 1/2 | Juice of a lime |
| 1 Pinch | cayenne |
| Chopped fresh cilantro |
If baby carrots aren't available, use sliced carrots instead. They cook
faster, so be sure they don't turn mushy. Serve these hot or at room
temperature.
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. Sim-mer until
glaze is syrupy; take care that it doesn’t scorch.
Garnish with cilantro.
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