2 pounds carrots
2 tablespoons cumin seeds
6 tablespoons (3/4 stick) butter
2 tablespoons honey
1/4 cup orange juice
2 teaspoons grated orange zest (colored portion of peel)
2 teaspoons balsamic vinegar
2 teaspoons chopped flat-leaf parsley or chives
Slice carrots. Bring a large pot of water to a boil; add carrots and cook until just tender when pierced with a sharp knife, 3 to 4 minutes. Drain in a colander; pat dry.
Toast cumin seeds in a small skillet over medium heat until browned and fragrant. Let cool completely, then crush by putting in a plastic bag and pounding with a meat pounder or rolling pin, or crush with a mortar and pestle.
Melt butter in a large, heavy skillet over medium-high heat. Add carrots and cumin; cook, stirring, 1 minute. Add honey, orange juice, orange zest and balsamic vinegar; stir well to mix. Cook until almost all of the liquid has evaporated and carrots have a syrupy glaze, about 4 minutes. Taste and season generously with at least 1 teaspoon salt. Mound in a serving bowl; sprinkle with parsley or chives.