I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

Cumin features prominently in both Roman and Medieval cuisine. So do carrots. That doesn't necessarily mean that they go together in those cuisines, for that we'd need a recipe which explicitly contains them both. There's at least one Roman one that does; Apicius says to put boiled carrots in a cumin sauce. So that's alright then. The following recipe is not that recipe.

I don't know, off the top of my head, when glazing carrots became popular. I do know that it's a nice way to do carrots, augmenting their natural sweetness a bit and making a change from simply roasting them. I also know that we like cumin at my house. In fact, although we understand that it is theoretically possible to have too much cumin in something, we have not yet approached that theoretical limit. (We feel much the same way about garlic, which is rather irrelevant at the moment.)

As you might expect, the above, combined with the fact that I had some carrots and needed a side-dish to go with the Sunday roast chicken, resulted in the following ...

• four or five carrots of medium size
• a splash of olive oil
• a good sprinkling of salt
• two or three tablespoons of ground cumin. Or more. Or less.
• 1 Tbs brown sugar
• 1 Tbs lemon juice
• 1 Tbs honey
• black pepper, if you like

Add the lemon juice, sugar, honey, and more cumin. The exact amount of cumin to add will depend on your taste and the strength of your cumin. We like cumin and ours isn't very strong, so I added another tablespoon or two. Mix it up, cover and let it simmer for another ten minutes. If you used the toss method in the previous stage, your pot lid probably has cumin and salt, and maybe a bit of olive oil on it. If this is the case, I recommend putting the lemon juice in the pot lid first, and rinsing the spices back into the pot. Waste not, want not!

At this point, the carrots should be starting to think about being done. Remove the cover and goose the heat up just a touch. The goal now is to reduce the liquid to a glaze and coat the carrots. So, keep an eye on them and stir them fairly often. At some point, the remaining 'sauce' will stick to the carrots and there will be little or nothing left simmering. The dish is done at that point. Plate and serve. If you'd like, a good grind or two of black pepper on top is a nice addition.