Cumin and Orange Glazed Carrots

Cumin and Orange Glazed Carrots (Adapted from Gourmet)

3 navel oranges
4 pounds carrots, peeled
3 1/2 tablespoons olive oil
1 1/2 teaspoons cumin seeds
1 3/4 cups water
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper

Cut out a round of parchment paper to fit just inside a 12" skillet - set aside.

Carefully remove the peel and pith from the oranges - working over a bowl, cut the segments free with a sharp knife, letting the juice drip into a bowl, and then set the segments in another small bowl.

Squeeze enough juice from the membranes left behind to reach about 1/2 cup. Chop the orange segments into pieces and set aside.

Cut the carrots into a 1" diagonal slice, then roll the carrot 90 degrees and cut another 1" diagonal slice. Continue this process until all of the carrots are cut.

In a 12" skillet, heat oil over medium - add cumin seeds and cook until fragrant, about 1 minute. Stir in carrots, water, orange juice, lemon juice, sugar, salt and pepper. Place the parchment round that you cut out directly on top of the carrots and let simmer, stirring occasionally, for 30 minutes. Remove the piece of parchment and continue simmering until most of liquid has evaporated and carrots are tender, about 20 minutes more. Serve with the chopped oranges sprinkled on top.

Makes about 8-10 servings.

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