Glazed Carrots Orange Cumin (Printable version)

Tender carrots coated with orange zest and cumin for a vibrant, subtly spiced side dish.

# What You'll Need:

01 - 1 lb carrots, peeled and cut into 1/2-inch slices

02 - 2 tbsp unsalted butter

03 - 1 tbsp olive oil

04 - 2 tbsp honey or maple syrup

05 - Zest and juice of 1 large orange

06 - 1 tsp ground cumin

07 - 1/2 tsp fine sea salt

08 - 1/4 tsp freshly ground black pepper

09 - 1 tbsp fresh parsley, chopped (optional)

01 - Melt butter with olive oil in a large skillet over medium heat.

02 - Add sliced carrots and sauté for 4-5 minutes until they begin to soften.

03 - Stir in honey or maple syrup, orange zest, orange juice, and ground cumin.

04 - Add salt and black pepper, mixing thoroughly to coat the carrots evenly.

05 - Cover skillet, reduce heat to low, and cook for 10-12 minutes, stirring occasionally, until carrots are tender and glaze thickens.

06 - Remove lid and cook for an additional 2-3 minutes to further thicken the glaze if desired.

07 - Transfer carrots to a serving dish and garnish with fresh parsley, serving warm.

01 -

The glaze clings to every slice, turning ordinary carrots into something glossy and almost indulgent.
Cumin and orange sound unusual together, but they balance each other in a way that feels both familiar and surprising.
It comes together in one pan while you're doing other things, no babysitting required.
Even people who claim they don't like cooked carrots tend to go quiet and reach for seconds.

02 -

Don't rush the covered cooking step, that's when the carrots go from firm to melt-in-your-mouth tender without drying out.
If your glaze looks too thin after uncovering, just let it bubble for an extra minute or two, it thickens fast once the lid is off.
Taste before serving and adjust the salt, sometimes the sweetness needs a pinch more to balance out.

03 -

Use a large enough skillet so the carrots sit in a single layer, overcrowding steams them instead of letting them caramelize at the edges.
Zest the orange before you juice it, it's much easier to handle when it's whole.
If you want a deeper glaze, add a teaspoon of balsamic vinegar in the last minute of cooking for a subtle tangy edge.