Honey-Spiced Caramelized Carrots – Vegan version

👨‍🍳 Method

1. 1
   Heat the olive oil and canola oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the carrots and fry 5 minutes, stirring.

   ⚙ 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.
3. 3
   Add the date syrup, cinnamon, salt and black pepper and stir, until the carrots are coated.
4. 4
   Turn down the heat, cover and simmer for 15 minutes, until the carrots are tender.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 5
   Uncover and cook for 5 minutes, stirring, until the sauce thickens and coats the carrots.

   Stove

   💡The date syrup 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 date syrup scorches.
6. 6
   Drizzle in the lemon juice and stir.
7. 7
   Sprinkle the cilantro and serve warm.