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Moroccan-Spiced Glazed Carrots
This recipe was inspired by the Moroccan carrot salad we enjoyed in Israel as a part of salatim. The term translates as “salads” but also refers to the array of small plates—from pickles to slaws to dips—offered at the start of a meal, much like meze. We use a low-liquid cooking technique that gently steams the carrots in a covered skillet—along with a little fruity olive oil, floral honey, earthy cumin and pungent garlic. Once the carrots are just tender, the lid comes off and the moisture evaporates, leaving the carrots lightly glazed and flavorful. A sliced serrano chili and lemon juice, added at the end, bring spicy kick and citrusy brightness to balance the carrots’ sweetness, and parsley provides fresh, grassy notes. If you wish to tone down the chili heat, seed the serrano before slicing it. Serve warm or at room temperature as a side to grilled or roasted chicken or lamb, or create your own salatim by offering dishes such as hummus, marinated olives, pickles and flatbread alongside. It keeps well at room temperature for an hour or two, so it can be made ahead, if you like.
6
Servings
Tip
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 with cooking; the half that’s mixed in near the end retains some of its pungency, for layered allium flavor. Finally, be sure to let the carrots stand for 10 minutes before stirring in the parsley so it keeps its color.
40 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
tablespoon honey
Directions
-
01In a 12-inch skillet over medium-high, combine the oil, honey, cumin, half of the garlic and ¼ teaspoon pepper. Cook, stirring, until the mixture is fragrant and lightly browned, about 1 minute. Stir in the carrots, followed by 1¼ cups water and 1 teaspoon salt. Bring to a boil, then cover and cook, stirring once or twice, until the largest carrot pieces are just tender, 8 to 10 minutes.
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April 18, 2024
Tasty, good side dish
Made these as directed and they were quite tasty. I turned down the heat when I covered the pan and I think that was a mistake, leave it relatively high (as the recipe implies) or they take too long to cook.
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