Carrots Braised With Cumin and Orange | TASTE

Trim and peel the carrots, leaving them whole if they are the recommended size. If they’re larger, cut them into chunks or in half lengthwise. Find a saucepan large enough to contain the carrots, and add the cumin, orange zest, garlic, oil, a pinch of salt, a large pinch of sugar, and orange juice. Turn the heat to medium and, stirring, bring to a boil. Add the carrots, cover, and reduce the heat to low. The liquid should be bubbling gently, not intensely, whenever you remove the lid. Cook, more or less undisturbed, until the carrots are very tender but not falling apart, about 1½ hours. Add the lime juice and stir gently. Add the cilantro, stir once, then serve.