sweet and savory carrots I grew up on these carrots. Adding depth to a naturally sweet vegetable, this recipe will make you think twice next time you reach for the steamer. As a variation, puree the carrots at the end of the recipe and sprinkle with fresh sage.

Serves: 4 smugly-sarcastic rabbits
Total kitchen time: 20 mins

Shopping List:

  • Carrots (a-duh? But seriously, a note here. Try to find beautiful carrots. For your sake and mine, don’t buy a pre-packaged bag of those mini carrots. Those are for 5-year olds to dunk in Ranch Dressing. You want the big boy carrots.)
  • 1tsp ground cloves
  • 1 tsp cinnamon
  • 1 tbsp honey
  • 1 to 1 1/2 cups water
  1. Clean up your carrots with a vegetable peeler. Get rid of the tough outer skin, but try not to go all mechanical pencil sharpener on them. That’s food you’re wasting.
  2. Arrange the carrots in a single layer in a large skillet. Sprinkle over the cloves and cinnamon. Toss to coat.
  3. Add the water and honey and bring to a boil over high heat. Reduce to a simmer and cook until carrots are fork-tender, about 20 minutes.
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