Ingredients
- 1 bunch young carrots, with tops
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1 orange, zested and halved
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
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