Serve these alongside a rotisserie chicken (if you don’t pick them right out of the pan first).

Serves 4 to 6

¼ cup fresh orange juice
2 Tbsp. honey
1 Tbsp. finely grated fresh ginger
1 tsp. crushed red pepper flakes
1 tsp. salt
10-15 grinds of black peppercorns
3 Tbsp. olive oil
2 tsp. curry powder
2 tsp. ground cumin
2 pounds carrots, scrubbed and sliced diagonally, ¼-inch thick
½ cup chopped cilantro

In a small bowl, whisk together the orange juice, honey, ginger, pepper flakes, salt and pepper. Set aside. Heat the oil in a large skillet over medium-high heat; add the curry powder and the cumin and cook for about 2 minutes, then add the carrot slices and toss to coat with the spices. Cook, stirring, for about 5 minutes. Add the honey sauce and simmer an additional 2-3 minutes until most of the liquid has evaporated and the carrots are coated and sticky. Remove from the heat and stir in the cilantro.

SWEET TIP
Substitute parsnips for the carrots or use a mix of vegetables.

From Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup by Beth Dooley & Mette Nielsen (University of Minnesota Press, 2019). Copyright 2019 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press.