Moroccan Carrotsby Rory
These carrots are sweet and citrusy with a bit of savory goodness from cinnamon, cumin, and coriander, and make a perfect easy weeknight side.
In a medium saucepan of vigorously boiling salted water, cook the carrot pieces for 1 minute. Remove saucepan from stove and drain the water.
In a large skillet, combine the carrots with the orange juice, water, coriander, cumin, and cinnamon, and simmer on the stove over moderate heat, stirring occasionally, until the carrots are just tender (about 10 min).
Remove the skillet from the stove, and stir in the generous pinch of sugar and the butter. Season the carrots with salt to taste, and serve.