New Years resolutions often revolve around self-improvement, such as: this year I’m going to stretch everyday (that was mine, it lasted until January 3rd) or I will stop eating sugar (not my resolution and never ever will be!). What I have found to be more effective, though, are resolutions that hone in on attitude adjustments. Such as: this year, I’m going to be more patient with my kids—when they annoy me, I will take a deep breath, smile while exhaling, and try to amend the situation from a positive place. That’s a resolution I can stick to because it acknowledges a fault while resolving to improve over time.
How does this relate to carrots?
Well, carrots and I have history, as in I really, really dislike them. As a kid, my mom would keep a bowl of baby-cut carrots (carrots trimmed to baby size via machine versus actual baby carrots pulled from the ground before they reach maturity) or carrot sticks in a bowl in the fridge. She’d cover them with water and there they’d linger for days on end.
Embracing the concept of a new year, trying new things, having new adventures, and turning over new leaves, I decided t was time I made peace with carrots. I saw a bunch at the market. I stared at them for a while. And then, like the sad last-of-the-litter puppy yelping for attention, I picked up the carrots by the scruff of their greens and dropped them into my basket.
I dressed the carrots with olive oil, honey, orange juice, lots of ground cumin, and a healthy dose of salt. Then I popped them into a cold oven. I figured that by the time the oven hit 425°F (ten to twenty minutes, depending on your oven), the carrots would be one-third to halfway done roasting—so why waste that preheating time?
The carrots were insanely good! They charred, they shriveled, they sweetened, they glistened in their honey-orange glaze. We devoured them (even me). There was a problem, though: the honey and orange juice turned to asphalt in my baking dish and it took four days, a dryer sheet (anyone else know this trick? Add a dryer sheet to an especially troublesome pan, fill with hot water, and soak over night—for most pans it works like a charm), a half bottle of Barkeeper’s Friend, and two scrubbies to get the darned thing clean.
So I tried a few more times, with the goal of the same deliciously caramelized carrots minus the mess in the pan. Roasting the carrots with olive oil and salt to start and then adding the honey-orange juice mixture at the midway point seemed to work well. There was a little deep brown stickiness in the pan at the finish, but nothing that a quick scrub couldn’t remedy.
Carrots and I are making progress. We’re taking small steps together. While I still harbor many carrot prejudices, I’m happy for this New Year’s triumph that wasn’t necessarily a resolution, but had a happy ending anyway.
Oven Caramelized Carrots with Honey and Cumin
Serves 4 to 6
The cumin gives the carrots a fabulously earthy flavor, a taste combo I first experienced at ABC Kitchen in Manhattan, one of my absolute favorite restaurants. If you’re not a cumin lover, take it down to 1/4 teaspoon but please don’t cut it out entirely.
- 1 1/2 pounds medium carrots, scrubbed and unpeeled, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- Flaky salt, for serving (optional)
- Place the onions in a 9- by 13-inch baking dish. Arrange them lengthwise so they’re in a single layer—you may need to place shorter carrots crosswise at the short ends of the pan. Drizzle the carrots with the olive oil and add the salt, roll them to coat.
- Place the carrots in a cold oven and turn the oven on to 425°F.
- Roast the carrots for 25 minutes. While they roast, whisk together the orange juice, honey, cumin, and pepper. Pour the mixture over the carrots and use tongs or a wooden spoon to roll them in the honey mixture.
- Continue roasting until the carrots look glazed, the ends begin to darken, and the tip of a knife easily slides in and out of the biggest carrot, 15 to 25 minutes longer (I like my carrots extra dark and sticky, like the photo above, so I let them go until they reach that point).
- Remove from the oven and use tongs to transfer them to a serving dish. Sprinkle with a pinch of flaky salt if you like, and serve warm or at room temp.