Sometimes overlooked in favour of more unusual ingredients, the humble carrot is full of undiscovered potential. There are so many different ways to prepare it, and when cooked properly, it has an earthy, sweet flavour and a vibrant, eye-catching colour to rival any exotic vegetable you care to mention. It can be sautéed, roasted, pickled, spiced, made into a cake, used to flavour a ragout or to add crunch to a salad, to name but a few of the uses of this fabulously versatile veggie. It can even be elevated to fine dining status, and if you want to make carrots the star of your next dinner party, we have a selection of gourmet carrot recipes here and here.
One of our favourite ways of bringing out that delicately sweet carrot flavour is by using pumpkin spice. This simple blend of sweet, earthy spices adds that instantly recognisable flavour of the fall to everything, from lattes to baked goods and, of course, pumpkin pie. You can usually buy it in stores, particularly in fall and winter, but for that perfect blend of flavours, nothing beats homemade pumpkin spice. It mellows out any bitterness in the carrots, enhances their sweetness, and adds a touch of that comforting fall magic. Add a generous dusting of brown sugar for an irresistibly sticky caramelised glaze.
Our pumpkin spice carrot recipe is the perfect side for a family celebration meal, particularly a winter celebration like Thanksgiving or Christmas. Its savoury but sweet flavour profile complements rich, bold dishes like roast meat, and it looks great served in a large bowl for guests to help themselves. It’s also reassuringly simple to make, and comes together in just a few minutes, so you can spend less time in the kitchen, and more time with your family.
Pumpkin spice carrots recipe
Prepare the carrots
Wash, dry and peel the carrots.
Using a sharp knife, remove their leafy tops and cut them into sticks of roughly the same size.
Cook the carrots
Heat a large skillet on the stove over a medium heat.
Add the butter, and wait until it has just melted.
Add the carrots and sauté them for around 10 minutes, until they are tender.
Add the seasoning
Add the pumpkin spice and brown sugar and stir well, until the sugar has melted and the carrots are fully coated.
Cook for a further 5 minutes until the sugar begins to caramelise.
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