Ingredients

2 tsp (10 ml) vegetable oil

1 clove garlic, finely chopped

1 tbsp (15 ml) finely chopped fresh gingeroot

1 1/2 tsp (7 ml) ground cumin

2 lbs carrots, thinly sliced on diagonal

1 tbsp honey

Pinch salt

1 1/2 cups vegetable stock or water

Preparation

  1. Heat oil in a large deep non-stick skillet on medium heat. Add garlic and ginger and cook gently for 1 minute. Add cumin and cook for 30 seconds.
  2. Add carrots, honey , salt and stock. Cook uncovered, for about 20 - 25 minutes or until all liquid evaporates and carrots are tender and glazed. (If liquid evaporates before carrots are tender, simply add a bit of water.) Taste and adjust seasonings if necessary.