Moroccan Carrots

• 2 tablespoons grapeseed oil
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground caraway
• 5 large carrots (1 1/2 pounds), halved crosswise
• Kosher salt
• 1 orange1/2 teaspoon finely grated orange zest plus 2 tablespoons orange juice
• 1 lemon1/2 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
• 1 jalapenohalved lengthwise, seeded and thinly sliced crosswise
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped mint

1. In a large, deep skillet, heat the oil.
2. Add the garlic, cumin and caraway and cook over moderately low heat until fragrant, 1 minute.
3. Add the carrots, a generous pinch of salt and enough water to just cover the carrots and bring to a boil.
4. Simmer over moderately low heat, turning once, until crisp-tender, 12 to 15 minutes.
5. Using tongs, transfer the carrots to a plate.
6. Let cool completely, then cut into 1/2-inch rounds.
7. Meanwhile, boil the braising liquid over moderately high heat until reduced to 1/2 cup, about 15 minutes.
8. Stir in the orange and lemon zest and juice.
9. In a serving bowl, toss the carrots with the jalapeno and the reduced braising liquid and season with salt.
10. Refrigerate until well chilled, about 1 hour.
11. Stir in the cilantro and mint and serve.

grapeseed oil, garlic, ground cumin, ground caraway, carrots, kosher salt, orange juice, lemon zest, crosswise, cilantro, mint

Taken from www.foodandwine.com/recipes/moroccan-carrots-michael-solomonov (may not work)