This recipe was inspired by a Moroccan-style carrot salad we enjoyed in Israel as a part of salatim (an array of small plates offered at the start of a meal). Our version uses a low-liquid cooking technique in which the carrots steam in a covered skillet—along with a little olive oil, honey, cumin and garlic. Once the carrots are tender, the lid comes off and the moisture evaporates, leaving the carrots lightly glazed and flavorful. A sliced serrano chili and lemon juice bring spicy kick and citrusy brightness. Serve warm or at room temperature as a side to grilled or roasted chicken or lamb. It keeps well at room temperature for an hour or two, so it can be made ahead.


Don’t use jumbo-size carrots in this recipe. Choose slender carrots that are roughly all the same size, as they tend to be sweeter, more tender and less starchy.


Be sure to add the garlic in two stages. The half that goes in at the start mellows and sweetens; the half near the end retains some pungency. And let the carrots stand for 10 minutes before adding the parsley, which will help preserve its color.

Moroccan Glazed Carrots Technique i45


For More Flavor, Braise with Less Liquid
Braising sturdy vegetables such as carrots, parsnips and winter squash in a scant volume of well-seasoned, lightly sweetened water cooks them quickly while creating a flavorful glaze as the water steams off. Use 1¼ cups water and 1 tablespoon honey or maple syrup (plus seasonings) per 2 pounds vegetables. Cook, covered, over medium-high until just tender, then uncover and cook until any remaining liquid has evaporated.