Carrots Coriander

Just a slight spicy flavor.
 
INGREDIENTS
1    tablespoon butter
1    tablespoon ground coriander
3    carrots, peeled, cut diagonally ½ inch (2 cups)
¼   cup water

METHOD

In a medium skillet over medium-low heat, add the olive oil and the coriander powder. Swirl to combine and mix. Add the carrots and toss to coat. Add the water, cover and cook for 10 minutes or until the carrots are crisp-tender. Sprinkle with a bit of salt and pepper if desired and cook uncovered for 3 minutes or until the liquid is evaporated. Serve immediately.

From a recipe in Cooking Light magazine