Spiced Butter Carrots

Spiced Butter Carrots - 2-4 Servings

1 lb. carrots

1 ½ tbsp butter

1 tsp grated ginger root

½ tsp cumin seeds

½ cup chicken or vegetable broth

½ tbsp honey

½ tsp lemon juice

Salt to taste

Cayenne pepper

Peel carrots; cut diagonally into ½ inch (1 cm) thick slices to make about 2 cups (1/2 litre).  

In a large skillet, melt butter over medium heat; fry carrots, ginger and cumin seeds, stirring until coated and fragrant, about 2 minutes.

Stir in stock, ½ cup of water, honey, lemon juice, salt and cayenne pepper; bring to a boil.  Reduce heat and simmer, shaking pan occasionally until tender and glazed, about 22 minutes.