Vegetarian Recipe: Spiced Carrots

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

John Willoughby was the executive editor of Gourmet magazine. He first shared this recipe for Spiced Carrots on November 20, 2004.

Keep reading for the full recipe…

Spiced Carrots

Serves 6

• 2 lb medium carrots (about 12)

• 2 Tablespoons unsalted butter

• 2 Tablespoons brown sugar

• 1/2 cup water

• 2 tsp fresh lemon juice

• 1/2 tsp salt

• 1/4 tsp cinnamon

• 1/8 tsp cayenne, or to taste

Quarter carrots lengthwise, then cut into 2 1/2 inch pieces. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute carrots, uncovered, stirring occasionally, until slightly softened, abut 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.