Moroccan Carrots

Directions

1. 1
   In a large, deep skillet, heat the oil.
2. 2
   Add the garlic, cumin and caraway and cook over moderately low heat until fragrant, 1 minute.
3. 3
   Add the carrots, a generous pinch of salt and enough water to just cover the carrots and bring to a boil.
4. 4
   Simmer over moderately low heat, turning once, until crisp-tender, 12 to 15 minutes.
5. 5
   Using tongs, transfer the carrots to a plate.
6. 6
   Let cool completely, then cut into 1/2-inch rounds.
7. 7
   Meanwhile, boil the braising liquid over moderately high heat until reduced to 1/2 cup, about 15 minutes.
8. 8
   Stir in the orange and lemon zest and juice.
9. 9
   In a serving bowl, toss the carrots with the jalapeno and the reduced braising liquid and season with salt.
10. 10
    Refrigerate until well chilled, about 1 hour.
11. 11
    Stir in the cilantro and mint and serve.