Heat oil in a skillet over medium. Add cumin seeds
and cook until fragrant. Add carrots and toss to
coat with oil. Season with salt & pepper. Add
orange juice, cover, and cook for 8 minutes,
stirring occasionally.
Reduce heat to medium-low and stir in honey.
Continue cooking uncovered for 4-5 minutes more or
until liquid evaporates and carrots are tender.
Originally Submitted
4/25/2011
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