Spiced Carrots

You would not think that spiced carrots would belong on a brunch menu, but, this dish was a lovely addition to the meal.  Since the carrots are mildly spiced, but very colorful, they enhance the table both visually and by flavor.

The recipe came from a 2004 Gourmet magazine, with minor changes. Enjoy!

Spiced Carrots

Ingredients:

2 lb. medium carrots
2 tablespoons oil
2 tablespoons brown sugar
1/2 cup water
2 teaspoons lemon juice
1/2 salt, if you wish
1/2 teaspoon cinnamon
1/8 teaspoon, cayenne

Instructions:

1. Peel carrots. Quarter carrots lengthwise. Cut into 2 1/2 inch pieces.
2. In a skillet, saute carrots in oil until slightly softened, about 5 minutes.
3. Add brown sugar, stirring until sugar is melted.
4. Stir in water, lemon juice, salt, cinnamon and cayenne.
5. Simmer until carrots are tender and liquid is reduced to a glaze. About 10 minutes.
6. Serve warm.
7. I served them chilled for the brunch, but the flavor is better when warm.