Moroccan Carrots

1. 1

   Slice carrots and cook in boiling salted water until tender, about 20 minutes.

2. 2

   Drain.

3. 3

   Melt butter in the hot pot.

4. 4

   Add almonds and cook over medium-low heat, stirring, until light gold, about 3 minutes.

5. 5

   Add carrots, cinnamon, cumin, cayenne and 1 teaspoon salt. Cook, stirring, over low heat until most of the liquid has evaporated and carrots are shiny and glazed, about 3 to 5 minutes.

No additional tips available.