Ingredients

• 2 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 3 whole cloves
• 3 tablespoons olive oil
• 1 1/2 pounds medium carrots, peeled, cut diagonally into 1/3-inch-thick slices
• 1 cup fresh orange juice
• 1 tablespoon grated orange peel
• 1 tablespoon minced garlic
• 1 teaspoon ground coriander

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Instructions

1. Combine cumin seeds, fennel seeds and cloves in small resealable plastic bag. Using mallet, finely crush spices.
2. Heat olive oil in heavy large skillet over medium-high heat. Add crushed spices, carrot slices, orange juice, grated orange peel, minced garlic and ground coriander. Bring liquid to simmer. Reduce heat to medium. Cover and simmer until carrots are crisp-tender, about 5 minutes. Uncover and simmer over medium-high heat until liquid thickens slightly, about 5 minutes. Season carrots to taste with salt and pepper. Transfer carrots to bowl and serve immediately.