In a sauté
pan, cover carrots with water, cover and
bring to a boil. Simmer over medium heat 5
minutes or until carrots are just tender.
Remove carrots with slotted spoon. Pour
liquid in a bowl. Dry sauté pan.
Heat oil in
pan from cooking carrots. Add onion and
sauté over medium-high heat 2 minutes. Add
1/2 cup carrot cooking liquid, pepper
flakes, cumin, salt and pepper. Bring to a
boil, stirring. Reduce heat to low.
carrots. Simmer uncovered 1 minute until
sauce coats carrots. Turn off heat, add
lemon juice. Taste and adjust seasoning.
Serve hot, warm or cold.