1 lb. carrots
1 1/2 tbsp. butter
1/4 c. slivered almonds
1 tbsp. sugar
1/8 tsp. ground coriander
1/8 tsp. cinnamon
1/4 tsp. cumin
Pinch of cayenne pepper

Slice carrots and cook in boiling water until tender, about 20 minutes. Drain. Melt butter in hot pot, add almonds and cook over medium low heat, stirring until light gold, about 3 minutes. Add carrots, sugar, coriander, cinnamon, cayenne (and 1 teaspoon salt if desired). Cook, stirring, over low heat until most of liquid has evaporated and carrots are shiny and glazed (3 to 5 minutes). 4 servings. Per serving: 149 calories.