Honey-Lemon Glazed Carrots

Pareve

Ingredients

1 pound bag of mini-carrots, peeled
1 strip lemon zest
1 tablespoon honey
1/8 teaspoon ground cumin
1/4 teaspoon salt
juice of l lemon
freshly ground pepper
1 tablespoon finely chopped parsley

Directions

Place carrots, lemon zest, honey, cumin and salt in a medium skillet. Add enough cold water to not quite cover the carrots. Bring to a boil. Boil, uncovered, over medium-high heat, stirring occasionally, until carrots are tender but not mushy and liquid has nearly evaporated, about 15 minutes. Lower heat and gently toss the carrots until coated with a light glaze. Season with lemon juice, pepper and more salt, if needed. Add the parsley and serve hot.

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