Glazed Carrots with Honey Garlic and Red Chili

Caramelized in a sweet-and-spicy blend of honey, rosemary and dried red chili, these colourful roots bring a subtle heat to the meal.

1½ lbs small multi-coloured carrots, trimmed and scrubbed
1 small head garlic, halved
coarse sea salt
1 Tbsp. extra-virgin olive oil
3 Tbsp. pure honey
1 dried red chili, halved
2 sprigs fresh rosemary

In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes.

Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chili, rosemary and 1 Tbsp. water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.

Makes 6 servings.

Cook’s Note: Substitute thin wedges of sweet potato for the carrots; sprinkle with toasted chopped pecans and grated orange zest.