Cinnamon-Honey Glazed Apples and Carrots

This is one of my favorite dishes to prepare during the holidays. It possesses an interesting flavor profile. Sweetness from the apples, carrots and honey are backed up with the savory sweetness of the shallots. Adding just a touch of salt and pepper at the end really brings out the flavors. I love to mix just a bit of this with my mashed potatoes during Thanksgiving dinner. Warm mashed potatoes add just the right amount of smooth creaminess tot he heavily-spiced apples and carrots.

Ingredients:
Granny Smith apples- 4 each, washed, peeled, cored and sliced thick
Baby carrots- 1-16oz. bag, washed and cut in half lengthwise
Shallots- 4 each, minced
Butter- 1 TBSP
Honey- ½ cup
Cinnamon- 2 tsp
Parsley, fresh- ¼ bunch, washed and chopped fine
Salt and pepper to taste

Method of Preparation:
1. In a large saute pan over medium-high heat, heat butter until completely melted and beginning to foam.
2. Add carrots and shallots and saute until slightly browned, about 1-2 minutes, then add apples and saute mixture for an additional minute.
3. Add honey and cinnamon and combine entire mixture with a silicone spatula until all of the cinnamon has dissolved.
4. Reduce heat and continue to cook mixture until carrots are just barely tender. Be sure to keep heat low enough so that the syrupy sauce does not reduce too much and burn.
5. Once carrots are at desired doneness, remove heat from pan and adjust seasoning with salt and pepper a little bit at a time.
6. Cover and keep warm for service. Add fresh parsley just before service.

Serves: 6