Cumin and Orange Glazed Carrots

Cumin and Orange Glazed Carrots
Photo by Mikkel Vang


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1 ¼ teaspoons salt
  • 3 navel oranges
  • parchment paper or wax paper
  • 3 ½ tablespoons vegetable or olive oil
  • 1 ¾ cups water
  • + 3 more ingredients
    • ½ teaspoon black pepper
    • 4 pounds medium carrots
    • 1 ½ teaspoons cumin seeds

Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside. Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1...

View full recipe at Epicurious


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