A simple side dish to go with your autumn-inspired main dishes.
Curry Honey Carrots
Put about 2 cups of baby carrots in a skillet set to medium high.
Add a little coconut or other high-temp oil to keep carrots from sticking to the pan.
Dust with a little salt and curry powder.
Toss carrots around in the hot pan until they are partially cooked and roasted looking.
Add about 1/4 cup water, and 2 teaspoons of honey (or sugar).
Simmer for about 5-10 minutes longer depending on how soft or firm you like your carrots. (Test with a fork)