- 1 pound carrots, cut diagonally into 1/2-inch-thick slices
- 2 tablespoons olive oil
- 3/4 teaspoon ground cumin
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- Cook carrots with oil and cumin in a 3-quart heavy saucepan over moderate heat, stirring, until well coated, about 1 minute. Add remaining ingredients and simmer, uncovered, shaking pan occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes. Serve warm or at room temperature.