Recipe: Honey-Glazed Cumin-Spiced Carrots (make ahead)

HONEY-GLAZED CUMIN-SPICED CARROTS

2/3 cup honey
1/4 cup water
2 teaspoons kosher salt, plus more to taste
2 pounds carrots, peeled and sliced diagonally into 1/3-inch thick slices
2 1/2 teaspoons ground cumin
3 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
Freshly ground black pepper, to taste
3 tablespoons finely chopped fresh mint, divided use

Bring honey, 1/4 cup water and the 2 teaspoons salt to a boil in a large skillet over high heat. Add the carrots and cook over high heat, stirring often, until they are tender, most of the liquid has evaporated and the glaze is very thick and begins to turn brown, about 15 minutes.

Remove from the heat and stir in the cumin, olive oil and lemon juice. Season with salt, pepper and 2 tablespoons mint. If made ahead, cover and refrigerate.

Sprinkle with remaining 1 tablespoon mint just before serving.

TO MAKE AHEAD:
Can be made up to 2 days ahead; refrigerate, then bring to room temperature before serving.

Serves 12 as an appetizer, 6 as a side dish
Source: San Francisco Chronicle, December 2012