These vibrant glazed carrots bring together the sweetness of seasonal roots with the floral brightness of blood orange. A whisper of cinnamon (or your favorite Moroccan spice blend) adds warm depth, while optional orange flower water brings an aromatic lift that transforms this simple side into something truly memorable.
INGREDIENTS:
1 bunch carrots (1 to 1½ pounds), peeled and sliced ¼-inch thick on the diagonal
1 tablespoon unsalted butter
1/2 tablespoon sugar or honey
A small pinch of Korintje or Ceylon cinnamon
Salt and pepper to taste
Juice from 1 small-medium Tarocco or Moro blood orange
1 teaspoon orange flower water (optional)
METHOD:
Place the sliced carrots in a 2–3 quart sauté pan or saucepan and add enough water to cover by about 1 inch. Bring to a boil and add the sugar (or honey), butter, and cinnamon. Cook until the carrots are just tender but not soft.
Using a slotted spoon, remove the carrots from the pan and keep them warm. Return the pan to medium heat and reduce the cooking liquid to a simmer. Continue cooking until the liquid thickens and begins to look syrupy. Add the blood orange juice, stirring well and scraping down the sides of the pan. Cook again until the mixture reduces into a thicker glaze.
Return the carrots to the pan and toss gently to coat. Cook until the glaze clings to the carrots and becomes glossy. Season with salt and pepper. If using orange flower water, drizzle a small amount over the carrots and toss once more. Serve hot.
SERVING SUGGESTIONS:
- A beautiful side dish alongside roasted chicken, grilled lamb, or spiced chickpea dishes.
- Stir in a handful of golden raisins during the final toss for added sweetness.
- Finish with chopped mint or pistachios for color and texture.
CHEF NOTES:
Orange flower water adds a lovely aromatic dimension but can easily overpower the dish. Taste it first—if it’s strong, start with a few drops and adjust gradually.
For a different flavor profile, substitute ras el hanout for the cinnamon and add a touch of rose water with the orange flower water.
YIELD: Serves 4
