Carrots with Cumin

1 tsp Ground Coriander seeds
2 tsp VE CUMIN seeds
1 tsp Fennel seeds
3 Tbsp olive oil
1 1/2 lbs. Carrots cut into 1/3 “ slices
1 cup orange juice
1 Tbsp orange zest
1 Tbsp crushed garlic
VE Salt and Pepper, to taste

1. Crush together CUMIN, Coriander and fennel seeds.
2. Heat olive oil in a heavy skillet over medium high heat. Add crushed spices and remaining ingredients. Cover and let simmer for 5 minutes.
3. Remove cover and let simmer, over medium heat, until liquid thickens slightly. Season with Sea salt and pepper.