Crunchy nuts and a hint of spice lift the simple carrot to special-vegetable status.

1 lb. carrots
1 1/2 tbsp. butter
1/4 c. slivered almonds
1 tbsp. sugar
1/8 tsp. ground coriander
1/8 tsp. cinnamon
1/4 tsp. cumin
Pinch of cayenne pepper
Salt

Slice carrots and cook in boiling salted water until tender, about 20 minutes. Drain. Melt butter in the hot pot, add almonds and cook over medium-low heat, stirring, until light gold, about 3 minutes. Add carrots, sugar, coriander, cinnamon, cumin, cayenne and 1 teaspoon salt. Cook, stirring, over low heat until most of the liquid has evaporated and carrots are shiny and glazed, about 3 to 5 minutes. 4 servings.

Work time: 20 minutes. Total time: 40 minutes. Per serving: Cal. 149; Pro. 3 g; Fat 9 g; Sod. 592 mg; Carb. 16 g; Chol. 12 mg.