Maple Cumin Carrot Coins

I had to make a second batch (oh how I suffer) because I was getting dinner on the table and forgot to photograph them.  They looked so good the second time around that I ate the whole bowl for breakfast  They're good cold too!  This is a combination that I absolutely love. Sweet with a little Latin edge and a little butter melting on top.  This is also a combination most kids like and I've never had any trouble with picky eaters when I've served this. It's simple, quick, always successful and one of my go to recipes.

olive or grape seed oil
1 bag frozen carrot coins
1/2 -1 tsp. cumin (or to taste)
2 Tablespoons pure maple syrup (or to taste)
butter (or vegan equivalent) I like Earth Balance

Microwave carrots according to package instructions.  Drain into a strainer to get rid of excess liquid.
Heat saute pan over medium heat using 1 Tablespoon oil.  Saute carrots 1-2 minutes or until they start to get golden around the edges.
Stir in the cuman and maple syrup. Incorporate about 1/2 tsp. butter throughout the carrots.
Put into serving dish and top with a little additional butter.
Season with a dash of salt and pepper if you wish.