Coriander-Glazed Carrots
originally from Food Network Magazine
1 T unsalted butter
½ t coriander seed, lightly crushed
1 pound carrots, cut into sticks
¼ cup orange juice
1 T lime juice
1 ½ T brown sugar
salt and pepper
2 T chopped cilantro, I used my frozen cubes
Melt the butter in a skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add
the carrots and stir in orange juice, lime juice, brown sugar, 2 T water, and salt and pepper to taste.
Bring to a boil and then cover and reduce heat to medium low. Simmer, stirring occasionally, 13-15
minutes until carrots are tender.
Uncover, increase heat to medium high and cook until liquid is reduced 8-10 minutes. Stir in cilantro
and serve.