Glazed Carrots with Black Olives and Cumin
From Recipes
Jump to navigationJump to search
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 20-25 min |
| Source | Star Tribune |
| Yield / serves | 4-6 servings |
| Rating | Tasty, savory |
Ingredients
- 2 T olive oil
- 3 lb carrots, cut diagonally into 1/2" pieces
- 1 onion, chopped
- 1 t cumin
- 1 T sugar
- 2 c chicken stock
- 1/2 c pitted black olives (Greek, French or Moroccan)
- salt & pepper
Preparation
In large saucepan over med-high heat, heat olive oil. Stir in carrots, onion and cumin. Cook, stirring frequently, until onions turn golden and carrots begin to brown, about 10 minutes. Stir in sugar and chicken stock. Cook until all liquid evaporates, stirring occasionally, for 10 minutes. Stir in olives and season with salt and pepper. Cook, stirring occasionally, for 2 minutes. Correct seasoning adding more sugar if desired.
