Cumin-Lime Glazed Carrots

[Granny Smith]

Cumin-Lime Glazed Carrots
contributed by gayla

3 Tbsp. water
1 Tbsp. unsalted butter
1/4 tsp. kosher salt
12 oz. baby carrots, peeled
2 Tbsp. honey
1 Tbsp. unsalted butter
1/2 tsp. ground cumin
Juice of 1/2 a lime
Pinch of cayenne pepper

Bring water, butter and salt to a boil in a large nonstick skillet over medium-high heat.

Add carrots, cook until water evaporates and carrots are crisp-tender, 3-5 minutes.

Stir in honey, butter, cumin, lime juice and cayenne. Simmer until glaze is syrupy, take care that it doesn't scorch.

Garnish with chopped fresh cilantro.

[Valerie]

I'm trying these tomorrow night. If they're good I'll make them again on Christmas. It sounds like a good mix of flavors. I'll let y'all know how they are.

[Granny Smith]

I was thinking of trying them, too. I saw Jamie Oliver make something similar on TV this morning. It looked pretty good.

[Valerie]

These were pretty good. Not bad. But not as good as carrots with maple syrup and tarragon sprinkled on just before serving.

[Granny Smith]

Sounds like I need to do some experimenting with carrots. All I ever do is boil them or roast them with a beef roast.

[Valerie]

I like this method of cooking. It was fast (although mine were big carrots sliced, rather than baby carrots) and it really brought out the sweetness in them. I will probably do the water/sugar/butter thing with them from now on. They didn't get that weird skin feeling on them like boiled carrots sometimes get, either. I saw Alton Brown do some one time that he cooked in ginger ale. When it evaporated he added more butter and it made a sweet gingery glaze. Of course he had to make a grand production of cutting them on a mandolin first (I will not have one of those things!)

[Granny Smith]

I have one of those things, but I will not use it! I nearly lost a finger on it. That was enough of a lesson for me. I'm pretty good with a knife, so I don't really need it.

I wasn't wild about the carrots. I think I just don't like cumin. Either that or my palate isn't sophisticated enough.

[meemo]

I love the taste of cumin but I cant imagine it on carrots. I've always barely covered them with water and cooked them until the water is cooked out. When the pan is dry I stir in butter and a little honey or sugar and sort of saute them in that until they are glazed. Sometimes I put a pinch of allspice inthem. Never tried cumin. I may have to try that once.

[Granny Smith]

I'll have to try allspice. I love allspice!

[Valerie]

I think allspice would go a lot better with the sweetness.

[meemo]

Allspice is my favorite. When we first moved to Tn an elderly lady I befriended made dried apple pies that were so good. I couldnt figure out what was different until one day when I was watching her make them. She used allspice instead of cinnamon. I've been doin that ever since and its good.

[Granny Smith]

I put cinnamon and allspice in my fried pies and regular apple pies. I leave out the nutmeg because I don't like it and it kind of makes me sick (which is probably why I don't like it)