Braised Carrots with Olive Oil and Cumin

Some nights ask only for slowness.

Braised Carrots with Olive Oil and Cumin

Forty minutes of quiet.

  • Carrots, whole, trimmed
  • Olive oil, generous
  • Cumin seeds
  • Garlic, two cloves, smashed
  • Flaky salt
  • Water
  1. Warm oil in a wide pan.
  2. Add cumin seeds. Let them bloom.
  3. Lay carrots flat. Season.
  4. Add water halfway up.
  5. Cover. Low heat.
  6. Cook until tender and glazed.

Sweetness earned through patience.