The sound of honking called from the air above. I looked into the sky to see a flock of geese, in neat v-formation, returning from the south. Could it really be? We humans may be smart, and we may have our radars and weather satellites, but to me, seeing the geese return north signals a deeper understanding of this season’s weather. Perhaps winter will really be mild and short. Perhaps we will have an early spring and the fruits and vegetables that I crave will return sooner.
Then again, perhaps not. It seems even chillier right now, as I go through my refrigerator digging through root vegetables and apples. Sigh. But look at these carrots! There’s nothing boring at all about these beauties. I wish these colorful gems had been readily available when I was growing up. I do believe I would have been convinced to eat more carrots as a little girl if they looked this exciting.
Of course, their electric colors aside, I favor simple ways to enjoy carrots, and today, it doesn’t get any simpler than this. Spice Glazed Carrots are kissed by a touch of caramelized honey with a dash of cumin and spicy smoked paprika. Winter root vegetables aren’t so dull after all.
Spice Glazed Carrots
This recipe is flexible as it is simple. As written, the spice is subtle, but if you are looking for more heat, add more cayenne pepper and/or smoked paprika as desired.
6 medium carrots, peeled and sliced on the bias*
1/4 cup honey (I used creamed honey)
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
kosher salt, to taste
Heat a the honey in a pan over medium heat until it is bubbling and has darkened in color, about 7-10 minutes. Add the sliced carrot and season with cumin, paprika, cayenne pepper and salt. Cook the carrots until they are just fork tender, about 5 minutes. Serve warm.