Moroccan Carrots

This is a Joyce Goldstein recipe that I came across via a Nutrition Action Newsletter. It is very good - and healthy!!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon brown sugar
• 1⁄3 teaspoon ground cinnamon (yes, it says 1/3)
• 1⁄4 teaspoon ground cumin
• 1  dash cayenne
• 1 1⁄2 cups carrots, peeled and julienned (about 1/2 lb.)
• 1⁄3 cup  orange juice
• 2 1⁄2 tablespoons dried currants, soaked in hot water
•  fresh ground black pepper, to taste
•  parsley, chopped (to garnish)

Directions

1. Heat the olive oil in a large saucepan over moderate heat.
2. Reduce the heat to low, add the sugar, spices, and carrots and stir for a few minutes.
3. Add the orange juice and the currants with some of their soaking liquid; bring to a boil.
4. Quickly reduce the heat and simmer, covered, until the carrots are tender.
5. Add pepper and adjust the seasoning to taste.
6. Sprinkle with chopped parsley or mint.