Moroccan Carrots with Honey, Orange and Cumin

👨‍🍳 Method

1. 1
   Cook the carrot slices in boiling water with a pinch of salt for 10 minutes, until they are tender but not falling apart.

   ⚙ Cooking in salted waterStovePot
2. 2
   Drain.

   Colander
3. 3
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
4. 4
   Add the garlic and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Add the cooked carrots and fry 3 minutes.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the honey, orange juice, orange zest, cumin, paprika and cinnamon and stir.
7. 7
   Cook for 5–7 minutes, stirring, until the sauce thickens and coats the carrots.

   Stove

   💡The honey and liquids reduce to a glaze only over a lively flame and with stirring: when the sauce is thick and glossy and coats the carrots, take off the heat before the honey scorches.
8. 8
   Season with salt and black pepper.
9. 9
   Let the carrots cool for 20 minutes at room temperature.
10. 10
    Sprinkle the cilantro and serve.