Curried Carrots
2 teaspoons unsalted butter
1 tablespoon packed dark brown sugar
3/4 teaspoon curry powder
1/4 teaspoon ground cumin
1 pound carrots, peeled and sliced 1/8 inch thick (about 3 cups)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3/4 cup water
2 tablespoons finely chopped flat-leaf parsley
Melt butter in large nonstick skillet, over medium heat; add brown sugar, curry powder and cumin. Cook and stir 1 minute. Add carrots, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 7 minutes or until carrots are. tender.
Uncover and simmer briskly, stirring often, 5 minutes or until liquid is reduced to about 2 tablespoons. Sprinkle with parsley.
Makes 4 servings (about 2/3 cup per serving)
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