Honey-Glazed Carrots with Cumin



3 lbs. peeled, sliced carrots



2 Tbsp. unsalted butter



3/4 cup chicken broth



2 Tbsp. honey



1 tsp. cumin



Salt and pepper, to taste



Place peeled, sliced carrots and butter in a large skillet. Pour in chicken broth and add honey, cumin, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, cover and cook until carrots are slightly softened, 7 minutes.



Uncover, increase heat to high and boil until most of liquid has evaporated and carrots are shiny and glazed, 10 to 12 minutes. Season with additional salt and pepper if needed. Makes 8 servings.



 



Roasted Garlic Cauliflower



2 Tbsp. minced garlic



3 Tbsp. olive oil



1 large head cauliflower, separated into florets



1/3 cup grated Parmesan cheese



Salt and black pepper, to taste



1 Tbsp. chopped fresh parsley



Preheat oven to 450. Grease a large casserole dish.



Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.



Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. Makes 6 servings.



 



Corn and Zucchini Medley



4 slices bacon



2 cups chopped zucchini



1 1/2 cups fresh corn kernels



1 small onion, chopped



1 pinch pepper



1/4 cup shredded Monterey Jack cheese



Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.



Heat the bacon drippings in the skillet over medium heat. Sauté the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese. Makes 5 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.