Spiced Glazed Baby Carrots

Sweet and earthy carrots get an upgrade with whole spices, herbs and a drizzle of honey. With a well-balanced combination of flavors, these carrots emerge meltingly tender after glazing in an enameled cast iron skillet. The feta adds a salty tang and tangy pomegranate seeds add a juicy crunch for a vegetable-forward dish you’ll return to time and time again. If you can’t find baby carrots, simply substitute whole carrots and cut down to size.

2 tablespoons olive oil

1 pound baby carrots, scrubbed and trimmed (halved if large)

1/2 teaspoon salt

1/2 teaspoon cracked coriander seeds

1/2 teaspoon fennel seeds

2 tablespoons honey or pomegranate molasses

1 tablespoon fresh mint, chiffonade

1 teaspoon fresh dill, chopped

1/4 cup crumbled feta cheese

2 tablespoons pomegranate seeds

Heat olive oil in a wide skillet set over medium heat for 5 minutes. Add the baby carrots and sauté until beginning to brown and soften, about 8-10 minutes. Add the salt, coriander seeds and fennel seeds and stir to combine. Continue to cook until the carrots are just tender, about 4 minutes longer. 

Add the honey and toss to combine, and cook for 2 minutes more to glaze the carrots.  Serve the carrots garnished with the mint, dill, crumbled feta and pomegranate seeds.