Orange Braised Carrots
Orange Braised Carrots
Ingredients
- 2 lbs (1 kg) carrots of various colours, leaves removed and peeled
- 16 cippolini or pearl onions, peeled
- 1/2 teaspoon (2.5 ml) cumin seeds
- 2 tablespoons (30 ml) butter
- 1 1/2 cups (375 ml) orange juice, preferably freshly squeezed
- 1 teaspoon (5 ml) honey
- 1/4 cup (60 ml) roasted pistachios, chopped (or sunflower seeds)
- 1 tablespoon (15 ml) chopped flat-leaf parsley
- Salt and pepper
Instructions
- In a large skillet, sauté the carrots, onions, and cumin in the butter over low heat for about 5 minutes. Season with salt and pepper. Add the orange juice and honey. Bring to a boil. Cover and simmer over medium heat for about 20 minutes, stirring frequently, or until the vegetables are tender. Adjust the seasoning.
- Sprinkle with the pistachios and parsley.
Orange Braised Carrots