Servings:
Serves 4 Servings
Ingredients
- 12 ounce baby carrots (rinsed, peeled, kept whole)
- 3 tablespoon honey, your favorite
- 1/2 teaspoon toasted cumin seed
- 1/2 teaspoon curry powder (optional)
- 1 tablespoon butter, unsalted
Preparation
Baking Directions:
Bring a 4-quart pot of water to a boil.
Add 2 teaspoons of kosher salt.
Wash carrots, keeping the tops on.
Peel the carrots.
Cut the tops off.
Place the carrots in the boiling water and cook for 3 to 5 minutes (remove a carrot to check if cooked properly — carrot should be just soft on the outside and hard in the center).
Place the carrots into a 10- to 12-inch sauté pan on medium-high heat and add the honey, toasted cumin and curry powder.
Continue to cook for about 2 to 3 minutes, until the honey has thickened and coated the carrots well (like a glaze).
Turn off the heat and add the butter, stir until the butter melts.
Serve immediately.
