Ingredients :

​

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3 Tbs olive oil
2 1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/2 cup water
3 Tbs white wine vinegar
1/3 cup chopped fresh cilantro

​

Method :

​

Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)