Five Spice Carrots

After a couple of blog “vacation” weeks, I’m back to post this great side dish recipe.  If you’re tired of the same-old, same-old when it comes to carrots, this may be your answer to “spice things up”!  This was one of several contributions I made to our family’s Thanksgiving dinner last week, and I got some great compliments on it!

Thanksgiving dinner was awesome, but I think my “baby” brother gets the primal award for the week – feeding us venison tenderloin from a deer he hunted with an an actual BOW and ARROW.  That was a real treat!

Five Spice Carrots


2-pound package carrots

4 tablespoons unsalted butter

1/2 cup water

1/3 cup honey

1 tablespoon cinnamon

1 teaspoon Chinese 5-spice powder

salt (to taste)


Peel carrots, remove the ends, and slice on a diagonal.  In a wide saucepan, melt butter over medium-high heat.  Add carrot slices, stirring until evenly coated with melted butter.  Add water, cover, and cook for about 5 minutes until slightly softened.  Add remaining ingredients and cook for about 5 more minutes, or until liquid is reduced to a glaze consistency.

Serve as a side dish with your favorite fall or winter themed meal!


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