Cumin Spiced Carrots

Sometimes I look at my recipe and think to myself “That’s not actually how I make that”, and do all my variations, and never really write down the “actual” version.  Then there’s nights like last night when I think that, and think “A teaspoon of cumin isn’t nearly enough in that big pan!” and toss another teaspoon in, then suffer the wrath of Meg when I make it way too spicy.

I love how the spice and oil and syrup and stock reduce down to a delicious sticky coating on the carrots, and the carrots are almost falling-apart tender.  Every time I make this dish I think “I could eat this every day.”  It’s really simple too.


  • 2 or 3 bunches of carrots — I like the bunches with the big green tops still on; they look so pretty.
  • 2 Tbs coconut oil — you can substitute butter, or olive oil, or a combination.
  • 1 Tbs agave nectar — though in reality this is more like “a big healthy squirt”.  You can use honey instead of agave nectar.
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp or less cayenne powder
  • 1/3 cup chicken stock
  • Salt and pepper to taste — I always under-salt this

Scrub or peel the carrots — if they’re really small and delicate, I find they don’t survive peeling that well and the skin probably has a bunch of nutrients. Cut them into ~2″ slices.  You can cut the narrow end in half, but probably want to quarter the thicker end.  Or not, but you want to go for fairly uniform sizes.

Heat the oil in a saute pan over medium heat and add the agave and spices.  Add the carrots, and stir to coat the carrots.  Add the chicken stock and cover, letting the carrots steam inside the pan.  Cook for 15-20 minutes until the carrots are tender.  Remove the cover and cook off the remaining stock until the spices are getting thick and pasty all over the carrots.

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