Cumin-Scented Honey Glazed Carrots
This recipe has just enough cumin to complement the sweetness of the roasted carrots and peppers without actually being a predominant flavor. The honey and orange juice are also added sparingly to in order to accent the natural flavor of the vegetables rather than dominate. Serve with roast chicken, turkey or pork.
- 1 lb carrots, peeled and cut into 1x1/2-inch chunks
- 3/4 cup water
- 1/2 teaspoon salt
- 1/2 small onion, diced
- 1/2 small red bell pepper, diced
- 1/2 tablespoon vegetable oil
- 1/2 teaspoon ground cumin
- 1 tablespoon butter
- 1 tablespoons honey
- 2 teaspoons orange juice
- Freshly ground black pepper
Preheat oven to 400°F. Heat a large oven-proof skillet over medium-high heat, add the carrots, water and salt and bring to a simmer. Cook for 5 or 6 minutes, until the carrots are barely tender when pierced with a sharp knife. Drain thoroughly and add the onion, red bell pepper and vegetable oil, tossing to mix and coat the vegetables with the oil.
Place the skillet in the oven to roast for 12 to 15 minutes, or until the vegetables are tender and the edges begin to brown. Return the skillet to the stove on medium heat. Add the cumin, butter, honey and orange juice. Toss to coat the vegetables completely, add some freshly ground black pepper and adjust the other seasoning if necessary.
If you don't have an oven-proof skillet that will withstand high heat, just roast the veggies on a piece of heavy duty aluminum foil sprayed with nonstick cooking spray.