Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
8 Mins
Cook Time
15 Mins
Yield
Makes 10 servings

How to Make It

Step 1

Cook carrots in boiling salted water to cover 5 minutes or until tender. Drain.

Step 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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