-
1
Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
-
2
Cut peel, including all white pith, from oranges with a sharp paring knife.
-
3
Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes).
-
4
Chop orange segments and reserve.
-
5
Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice.
-
6
(Shape will resemble a trapezoidal log.
-
7
If carrots are very thick, cut slices in half lengthwise as well).
-
8
Cut up rest of carrot in same manner, then repeat with remaining carrots.
-
9
Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute.
-
10
Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper.
-
11
Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes.
-
12
Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more.
-
13
Serve warm or at room temperature, sprinkled with chopped orange.
