Spiced Carrots

This dish is very easy to make and the results are most enjoyable.

Ingredients

2 Tbs. Pine Nuts
1 tbsp. Cumin seeds
½-¼ cut of olive oil
12 medium carrots, trimmed, peeled and cut diagonally into 1/8-inch slices
½ tbs. kosher salt
1 Tbs. honey
4 tsbs. Fresh lemon juice
1 Tbs. chopped cilantro
2tsbs chopped mint

Directions

Preheat oven to 350 degrees. Put pine nuts on small cookie sheet and toast nuts 9-10 minutes, or till golden brown; set aside.

Put cumin in heavy skillet over medium heat and toast four minutes, stirring a few times, grind cumin with mortar and pestle or spice grinder; set aside.

Put oil in skillet large enough to hold carrots in one layer. Cook carrots over high heat three minutes.

Lower to medium and cook two minutes longer, or till tender and golden brown.
Gently shake pan for even cooking. Add salt, Drain carrots in colander: transfer to bowl.

Mix honey, lemon juice, olives, cumin.

Cool to room temperature and mix cilantro, mint and pine nuts.