Photo: Jennifer Davick; Styling: Linda Hirst
Yield: Makes 10 servings
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- 2 pounds thin carrots, peeled (halved or quartered if thicker than 1/2 inch)
- 1 teaspoon cumin seeds
- 1/2 cup honey
- 1 teaspoon curry powder
- 2 tablespoons butter
- Salt to taste
- Freshly ground black pepper to taste
- 1. Cook carrots in boiling salted water to cover 5 minutes or until tender. Drain.
- 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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