Ingredients:
1/4 cup honey
1/4 cup water
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon cumin
48 cut baby carrots ( about 8 ounces)
Directions:
In a medium saucepan, whisk together all ingredients except carrots.
Bring to a boil over high heat, add carrots, stir, and reduce heat to medium.
Cook, stirring frequently, until most of the liquid has evaporated and carrots are tender, 10 to 12 minutes.
Remove from heat and set aside to cool to room temperature.
Serve, room temperature, in a bowl with toothpicks on the side (flat toothpicks will hold the carrots more securely).
Servings: 6
Time preparation: 15 min.
Time total: 45 min.