Spiced Sautéed Carrots

And for now, back to food. 

I'm writing things up in a different order than I actually cooked them, but it's Thanskgiving tomorrow and I figure some of you are either hosting dinners or are headed to other people's, and are trying trying to come up with a vegetable dish that's seasonal but doesn't contain either marshmallows or canned cream of mushroom soup. Here's my contribution: it's easy, it's quick, and it's seasonal and satisfying without being heavy. Don't go out and buy a ton of spices for this: if you've got any selection at all you can probably use what you have- just try to balance the "sweet" spices with savory ones like black pepper and rosemary.

Spiced Sautéed Carrots

Serves 6 as a primary side 

1 pound carrots, cut into coins 

2 tablespoons butter

1/4 cup sherry or brandy

1 teaspoon sugar 

Zest and ~2 tablespoons juice from an orange

Curry powder

Nutmeg

Cumin

Rosemary

Salt 

Pepper

1. Melt butter in a large sautée pan over medium-low heat. 

2. Add carrots, stir well to coat. Let cook 2-3 minutes.

3. Add orange zest and seasonings. Use plenty of pepper, enough curry powder to dust all the carrots, a good dash or two of nutmeg, and a pinch each of the cumin,  rosemary, and salt

4. Cook 2-3 more minutes, then add orange juice and sugar. Continue coking until all liquid is mostly absorbed and carrots are mostly softened, approx. 5 minutes.

5. Add the sherry and stir vigorously. When all the liquid is absorbed, check for tenderness and serve.