Moroccan-Spiced Glazed Carrots
- Makes6 servings
- Cook Time40 minutes
- 5
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.
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.
Step 1
In 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.
Step 2
Uncover the pan. Stir in the remaining garlic, reduce to medium and cook, uncovered and stirring often, until any moisture has evaporated and the carrots begin to sizzle, 2 to 4 minutes. Off heat, stir in the chili and lemon juice. Let stand for 10 minutes, then stir in the parsley. Taste and season with salt and pepper. Transfer to a serving dish and drizzle with additional oil. Serve warm or at room temperature.
