Carrots in Coriander Glaze

• 6 medium carrots, peeled and cut into 1/8-inch rounds
• 1 tablespoon unsalted butter
• 1 tablespoon light brown sugar
• 1 teaspoon cracked coriander seeds
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste

1. Place the carrots in a medium saucepan, cover with cold water and bring to a boil.
2. Lower the heat, cover and simmer until tender, about 10 minutes.
3. Drain.
4. Melt the butter in a medium skillet over low heat.
5. Add the brown sugar and coriander seeds and stir until melted and combined.
6. Add the carrots and coat them in the butter mixture.
7. Season with salt and pepper and serve immediately.

carrots, unsalted butter, light brown sugar, cracked coriander seeds, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5418 (may not work)