Spiced Braised Carrots with Olives and Mint

Ingredients

• 2 cups water
• 5 cups (1-inch) sliced carrots (about 2 pounds)
• 1 1/2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon crushed red pepper
• 1 (5-inch) mint sprig
• 1 (2-inch) cinnamon stick
• 1 garlic clove, minced
• 1/4 cup oil-cured black olives, pitted and coarsely chopped
• 1 teaspoon rice vinegar
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon chopped fresh mint
• Mint sprigs (optional)

Preparation

1. Bring water to a simmer in a large saucepan. Stir in carrots and next 8 ingredients (carrots through garlic); cover and simmer 15 minutes or until carrots are tender. Remove carrots with a slotted spoon, reserving liquid.
2. Bring liquid to a boil; cook until reduced to 1/4 cup (about 10 minutes). Discard mint sprig and cinnamon stick. Return carrots to pan; stir in olives, vinegar, and oil. Cook 1 minute or until heated. Sprinkle with chopped mint. Garnish with mint sprigs, if desired.