Middle Eastern Spiced Glazed Carrots
I don’t remember eating cooked carrots as a kid. I remember my mom making broccoli, peas, and green beans a lot, but not carrots.
But now raising my own family, I make them often. There are six of us, so budgets are very important. Fresh carrots are one of the cheapest vegetables you can get: usually about $1 per pound (or less). Since they’re a sturdy vegetable, carrots can also handle a lot of flavor.
Last year I found a recipe for glazed carrots in the slow cooker, and I was going to make that again last night until I had an idea for a new twist: instead of cinnamon, add the Middle Eastern spice blend Ras El Hanout. Ras El Hanout includes coriander, turmeric, cardamom, sea salt, black pepper, cloves, cinnamon, and nutmeg. If you don’t have Ras El Hanout (I didn’t until recently), you can find it here on Amazon.
When you cut the carrots, you can do them any way you like, but I like cutting them into large, rustic pieces, like you would do for beef stew.
Total Time: 2 ½ to 4 hours
Diffifcult Level: Easy
2 pounds raw carrots
3 tablespoons of honey
1 tablespoon Ras El Hanout
- Peel and chop the carrots. Spray the inside of your slow cooker with cooking spray. Add the carrots and cook for 2 ½ hours on high or 4 hours on low until tender.
- Add the honey and Ras El Hanout, and stir to flavor all the carrots.
- Serve hot.