North African Carrots

These carrots were pretty bomb, you guys. Great side dish-- found in a lovely new cookbook, Molly Katzen's The Vegetable Dishes I Can't Live Without. Here's what I did.

Ingredients
Olive oil
1/2 teaspoon cumin seeds (I didn't have these at the time so I just used extra ground cumin)
2 teaspoons ground cumin
1 teaspoon cinnamon
1 teaspoon unsalted butter
1 teaspoon minced or crushed garlic
A bunch of carrots. 10 medium-sized ones maybe?
salt
2 tablespoons orange juice
2 tablespoons lemon juice
a touch of honey

Process
- Preheat the oven to 400 F. Line a baking sheet with foil, and spray with nonstick spray.
- Heat olive oil in a large, deep skillet. Add cumin seeds and toast them for a few minutes until they become fragrant and slightly browned. Add the ground cumin and cinnamon and cook them all together for a few more minutes.
- Melt the butter in the pan with the spires, then stir in the garlic. Add the carrots, stirring them around until thoroughly coated with the spice mixture. Sprinkle in the salt and orange juice, and stir well. Cover and cook over medium heat for 5 minutes, stirring periodically. Transfer the whole shebang to the baking sheet, spreading all the carrots out into a single layer.
- Roast the carrots in the oven for 15 minutes, stirring once or twice. Remove the tray from the oven and let the mixture cool for about 5 minutes. Pour the carrots out into a bowl and add the lemon juice and honey.

Tada!