Sliced carrots are cooked in honey until they become caramelized. They are then seasoned with lots of cumin and a splash of lemon juice. They make a delicious appetizer when served with other veggies, like an antipasto Middle Eastern style. They are a great accompaniment to Indian and Moroccan dishes, as well as grilled or roasted lamb, beef and chicken.
TIP: When measuring honey, if you spray the measuring cup with nonstick coating, the honey will slip right out.
¼ cup water
⅔ cup honey
2 teaspoons salt
2 lbs. carrots, peeled and sliced diagonally into 1/3-inch thick slices
2½ teaspoons ground cumin
3 tablespoons extra virgin olive oil
1½ tablespoons fresh lemon juice
Salt and pepper to taste
3 tablespoons fresh mint, finely chopped, divided
Bring water, honey and salt to a boil in a large skillet over high heat. Stir and add the carrots. Cook over high heat, stirring often, until carrots are tender, most of the liquid has evaporated and the glaze is very thick and begins to turn brown, about 15 minutes. If browning too quickly, reduce the heat.
Remove from heat and stir in the cumin, olive oil and lemon juice. Season with salt, pepper and 2 tablespoons mint.
MAKE AHEAD: Carrots may be refrigerated up to 2 days. Bring to room temperature before serving.
Before serving, sprinkle with remaining 1 tablespoon mint.
Makes 12 appetizer or 6 side dish servings.