Cumin and orange glazed carrots

Let’s put some more sunny, bright vegetables on the dinner table on this chilly and overcast day {let me know if you are somewhere where it is neither cold nor overcast, so that we can all be envious!}.

This carrot dish is so transportive – the exotic, warming flavors of orange, cumin, and lime take you far, far away with every bite.

Tips: For ease and evenness of cooking, I like to use small or even “baby”carrots in this dish as a little cheat. If you do not have cara cara oranges – I was able to order some while waiting for my plane in Florida 🙂 – you can always use regular oranges, the juicier the better.

Cumin and orange glazed carrots

You’ll need:

• juice of 1/2 lime
• 1 T raw sugar
• 6-7 cara cara orange segments
• 1/3 cup water
• 1/3 cup cara cara orange juice
• 1 t ground cumin
• 1/2 t cumin seeds
• 2 T olive oil
• 1 1/2 cups baby carrots
• pinch of salt and pepper

1. Heat oil in a deep saucepan over modern heat, add cumin seeds and ground cumin and stir in. Cook, until fragrant, for a minute or two.

2. Add carrots, water, the orange and lime juice, sugar, orange segments, salt and pepper. Stir to combine. Cover carrots with a round of parchment paper – as if you were poaching pears – reduce heat, and simmer for 30 minutes.

3. Check on the carrots from time to time, stirring occasionally. The glaze should thicken, most of liquid evaporated, and the carrots should be just fork tender. Serve warm or cooled.

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