Our honey-based menu for the spring holidays continues here with these Cumin and Honey Carrots. There is only a little honey here, I admit, but it goes to great use. A gentle warning: if you make these carrots, you kitchen will radiate the smell of cumin for about 24 hours. The carrots themselves are sweet and spicy, not at all over the top. But cumin has that property of propagation, so be ready.
We made these with full sized carrots but baby ones are specified in the original recipe. In the pan, those full-sized monsters did look awesome. Be careful to monitor your carrots as they cook so they do not burn. You will get some black spots and carmelization, but that’s the flavor you want.
Cumin and Honey Carrots
Servings: serves 4 generously
- 1 ½-pounds baby carrots, peeled
- 2 tablespoons butter
- 1 teaspoon honey
- 1 teaspoon ground cumin
- pinch cayenne
- ½ lemon fine sea salt and freshly ground pepper
Place the baby carrots in a large skilled with butter, honey and about ⅓ cup water. Heat over medium high heat and season the carrots with cumin, cayenne, salt and pepper and cook stirring occasionally, until lightly caramelized and tender, about 20 minutes.
Source: Avec Eric by Eric Rupert