• 1 Tbsp. extra-virgin olive oil
• 1 lb. carrots (about 5-6)
• 6 cloves garlic
• 2 c. drained, seeded, chopped canned tomatoes
• ¼ c. fresh mint
• 3 slices lemon, plus juice from the rest of the lemon
• 1 Tbsp. sugar
• ¾ tsp. kosher salt
• ½ tsp. anise seed
• ¼ tsp. ground cumin
• Freshly ground black pepper to taste

Peel and chop carrots lengthwise into 5×1/2×1/2-inch sticks.  Put oil and carrots in a heavy skillet.  Cook over high heat, stirring often and scraping the browned bits with a wooden spoon, until the carrots have browned nicely, about 10 minutes.  Add garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin; mix well.  Cook until bubbling vigorously, then reduce heat to low.  Cover and cook for 20 minutes.  Stir, turning the carrots.  Cover and cook until the carrots are very soft, 20 minutes more.  Add lemon juice and season with pepper.  Serve hot or at room temperature.  Serves 4. From Eating Well Feb./Mar. 2006.