CUMIN GLAZED CARROTS
Categories Vegetable Side Vegetarian Quick & Easy Lemon Spice Carrot Fall Honey Simmer Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook carrots with oil and cumin in a 3-quart heavy saucepan over moderate heat, stirring, until well coated, about 1 minute. Add remaining ingredients and simmer, uncovered, shaking pan occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes. Serve warm or at room temperature.
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Denzo B Kaka
[email protected]I love that this recipe is so easy to make. I can have it on the table in less than 30 minutes.
Moee Mb
[email protected]These carrots are so versatile. I've served them as a side dish, an appetizer, and even a snack. They're always a hit.
majharul islam masum
[email protected]I've never been a big fan of carrots, but these glazed carrots were amazing! I couldn't get enough of them.
Md Shorub
[email protected]These glazed carrots are a great way to use up leftover carrots. I always have a few carrots left over after I make soup or stew, and this is a great way to use them up.
Miyingo Huzaifa
[email protected]I made these carrots for Easter dinner and they were a big hit. They were the perfect side dish for our roasted lamb.
Snowmen Playzz
[email protected]My kids loved these carrots! They gobbled them up in no time.
Jabari Jones
[email protected]I was pleasantly surprised by how much I enjoyed these glazed carrots. I'm not usually a big fan of cumin, but it really worked in this dish.
Roy Hyman
[email protected]These carrots are so easy to make and they're absolutely delicious. I love the combination of cumin, honey, and butter.
Rukeya Wentzel
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The carrots come out perfectly glazed and the cumin adds a nice depth of flavor.
Elliot
[email protected]These glazed carrots were a hit at my dinner party! Everyone raved about how flavorful and tender they were. I'll definitely be making them again.