The pumpkins start to surface in July. Craft stores are eager to get their fall merchandise out of the box and on the retail floor before we have a chance to close the sunbrellas. Red, white and blue of Labor Day are hushed, carefully consolidated in one corner off to the side while the newly stocked bins and shelves scream autumn. Pumpkins, scarecrows, mums, are all in a fresh fury of fall color. I admit, I absolutely love fall, especially the smells once again invited into our kitchen. Summer was quick cooking. Fall is simmered and slow.

One winner side dish I often make is an easy recipe I created combining a couple of different versions found online for my Honey Butter Carrots. These humble root vegetables are sweet, a little firm, and a hearty flavor friendly with chicken, pork or beef. I actually eat the leftovers by themselves many times. I love the flavor! All you need are a few simple ingredients to satisfy sweet and salty in one nice package.

Honey Butter Carrots

1 tablespoon light olive oil

3 tablespoons unsalted butter

2 lbs carrots, cut into 1/2 inch slices

1 cup chicken broth (or vegetable broth)

1/2 cup honey

2 tablespoons dried (or fresh) parsley 

Sea salt and fresh ground pepper to taste

1) In a large skillet, heat the oil and melt the butter together to coat the pan, Add the carrots and cook about 2 minutes to slightly brown them, stirring a couple of times.

2) Add the broth and honey, stir together and bring to a boil in the pan. Reduce to a simmer, cover, and cook until a crisp tender, about 10 minutes.

3) Uncover and add the parsley, salt and pepper to taste. Cook an additional 7 minutes or so on medium-high so that the carrots are tender and the liquid is syrupy. There should only be a small amount of liquid remaining, and they are done!

Step aside pumpkins, it's time to root for another flavor of the season!

Orange you glad it's Fall? xoxo-Sonya