Cumin Rosemary Glazed Carrots & Parsnips
I’m snickering to myself a little bit here as I write today’s post. You see, I’ve been up to no good (or rather “oh-so-good”) in the kitchen again using my weapon of choice, pumpkin, in decadent preparations. And I would really love to share those recipes with you right now, but I’m desperately trying to behave just a bit and offer you vegetables while we all are still sorting through our New Year’s resolutions. Veggies are good too, especially these tasty Rosemary Cumin Glazed Carrots and Parsnips.
I’m rather traditional when it comes to my savory side dishes on the dinner table. I like them to be straightforward in their savory classification, and glazed carrots have always been a little too sweet for me. I know, I’m being a stickler, but that’s just the way I feel about basic glazed carrots. When I want my carrots sweet, I put them in deliciously moist cakes.
To resolve my “issues” with glazed carrots, I decided to add distinctively savory notes to them to balance the flavors to be more to my liking. Cumin has always been a favorite spice of mine; the smoky undertones it gives to dishes being one I find highly addictive. Rosemary, of course, is always alluring with its powerful oil and fragrance. There’s a reason Shakespeare aligned rosemary with remembrance in the lines of Hamlet; just the slightest whiff of this herb and it carries me away on warm breezes to sunny afternoons tending my garden or the hikes I took while traveling in Portugal where rosemary grew wild.
The inclusion of parsnips also adds more depth to the savory side of these glazed carrots as I find parsnip to have a hint of dark anise in their flavor. I find that parsnips often baffle cooks that are new to them, but they are rather easy to include in any dish that calls for carrots. I bought my parsnips at the farmers market at the end of the season but the carrots are those that grew in my garden both last spring and fall. It’s amazing to me how long carrots will last in storage. What a treat to have fresh locally grown vegetables in January!
Rosemary Cumin Glazed Carrots & Parsnips
A Straight from the Farm original
1 lb. medium carrots
1 large parsnip
1/2 t. ground cumin
1/2 t. finely minced fresh rosemary
2 small green onions, sliced thin
2 T. unsalted butter
2 T. wild flower honey
Begin by washing and peeling the carrots. Use a sharp knife to slice the carrots in half lengthwise and trim off the thin ends so they cook evenly. Place face down in a single layer in a large skillet or saucepan. Add just enough water to cover the carrots completely. Set over medium high heat on the stove. Sprinkle in the cumin, rosemary, and just a very small pinch of salt. Add the butter in a big hunk that will then melt down into the carrots. Drizzle the honey over the carrots and allow to cook for 10-15 minutes until the liquid is just about evaporated and carrots are tender when pierced with a sharp knife. Still working over the heat, toss the carrots in the skillet a few times to make sure they are getting evenly coated with the glazing that was produced by the evaporated liquids. Sprinkle with a generous pinch of salt and toss some more.
Remove from heat and serve while hot. Can be stored in the fridge and reheated over low heat.