Note: This recipe for Honey-Spice Glazed Carrots was originally published on January 15, 2012 as part of the Simple Sundays series here on Kitchen Confidante. It has been updated with improved kitchen notes, recipe annotation, and photography. I hope you enjoy this favorite from my kitchen!
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 honey glazed carrots. 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.
If you like these Honey-Spice Glazed Carrots, here are more carrot recipes to enjoy
Carrot Oat Muffins
Carrot Mango and Kiwi Smoothie
Halibut en Papillote with Carrot Top Pesto
Farfalle with Roasted Carrot Pesto, Parmesan and Toasted Walnuts
Morrocan Carrot and Lentil Salad from A Thought for Food
Ginger Carrot Soup from Foodie Crush
Maple-Roasted Cardamom-Spiced Carrots and Apples from Vanilla and Bean
Roasted Whole Carrots from Foolproof Living
Cumin and Honey Roasted Carrots, Ricotta, and Gremolata from Bojon Gourmet
Honey-Spice Glazed Carrots
- 6 medium carrots peeled and sliced
- 1/4 cup honey I love using creamed honey, but any honey is lovely
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- kosher salt to taste
- Heat the honey in a pan over medium heat until it is bubbling and has darkened in color, about 5-7 minutes.
- Add the sliced carrots and season with cumin, paprika, cayenne pepper, and salt. Cook the carrots until they are just fork tender, about 5-10 minutes. Serve warm.