Spiced Braised Carrots With Olives And Mint

• 2 cups water
• 5 cups (1-inch) sliced carrots (about 2 pounds)
• 1 1/2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon crushed red pepper
• 1 (5-inch) mint sprig
• 1 (2-inch) cinnamon stick
• 1 garlic clove, minced
• 1/4 cup oil-cured black olives, pitted and coarsely chopped
• 1 teaspoon rice vinegar
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon chopped fresh mint
• Mint sprigs (optional)

1. Bring water to a simmer in a large saucepan. Stir in carrots and next 8 ingredients (carrots through garlic); cover and simmer 15 minutes or until carrots are tender. Remove carrots with a slotted spoon, reserving liquid.
2. Bring liquid to a boil; cook until reduced to 1/4 cup (about 10 minutes). Discard mint sprig and cinnamon stick. Return carrots to pan; stir in olives, vinegar, and oil. Cook 1 minute or until heated. Sprinkle with chopped mint. Garnish with mint sprigs, if desired.

water, carrots, honey, lemon juice, salt, coriander seeds, red pepper, mint sprig, cinnamon stick, garlic, oilcured black olives, rice vinegar, extravirgin olive oil, fresh mint

Taken from www.myrecipes.com/recipe/spiced-braised-carrots-with-olives-mint (may not work)