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
- 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
- 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.
- Arrange the carrots in a single layer in a large skillet. Sprinkle over the cloves and cinnamon. Toss to coat.
- 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.