Nutrition per serving may change if servings are adjusted.
½ tablespoon extra-virgin olive oil
1 teaspoon cumin seeds
3 pounds carrots of similar size, peeled and cut into ½-inch-thick diagonal slices
½ teaspoon salt
⅛ teaspoon cayenne pepper
¾ cup water
2 tablespoons honey
¼ cup currants
Heat oil in a large deep saute pan or Dutch oven over medium heat. Add cumin seeds; cook, stirring, until fragrant, about 30 seconds. Add carrots, salt and cayenne and cook, stirring, for 3 minutes. Add water and honey; bring to a boil. Reduce heat to low, cover and simmer until the carrots begin to soften, about 10 minutes.
Add currants; increase heat to medium-high. Cook, uncovered, until the carrots are glazed and tender, 8 to 12 minutes more.
The recipe is delicious as written. However, to celebrate the Jewish New Year, I made the following substitutions and it was equally delicious:
1 tsp. fennel seeds instead of cumin
omitted the cayenne
1 tablespoon honey
1 tablespoon pomegranate molasses
1/4 cup pomegranate seeds instead of currants