View source for Carrots, Moroccan-Spiced Glazed

==Ingredients==
{|
|align=right|3 
|tablespoons extra-virgin olive oil, plus more to serve
|-
|align=right|1
|tablespoon honey
|-
|align=right|1
|teaspoon ground cumin
|-
|align=right|3
|medium garlic cloves, minced
|-
|align=right|
|Kosher salt and ground black pepper
|-
|align=right|2
|pounds carrots, peeled and sliced ½ inch thick on the diagonal
|-
|align=right|1
|serrano chili, stemmed and thinly sliced (see headnote)
|-
|align=right|3
|tablespoons lemon juice
|-
|align=right|½
|cup lightly packed fresh flat-leaf parsley, roughly chopped
|}
==Directions==
===Step 1===
In a 12-inch skillet over medium-high, combine the oil, honey, cumin, half of the garlic and ¼ teaspoon pepper. Cook, stirring, until the mixture is fragrant and lightly browned, about 1 minute. Stir in the carrots, followed by 1¼ cups water and 1 teaspoon salt. Bring to a boil, then cover and cook, stirring once or twice, until the largest carrot pieces are just tender, 8 to 10 minutes.
===Step 2===
Uncover the pan. Stir in the remaining garlic, reduce to medium and cook, uncovered and stirring often, until any moisture has evaporated and the carrots begin to sizzle, 2 to 4 minutes. Off heat, stir in the chili and lemon juice. Let stand for 10 minutes, then stir in the parsley. Taste and season with salt and pepper. Transfer to a serving dish and drizzle with additional oil. Serve warm or at room temperature.

==Source==
[https://www.177milkstreet.com/tv/new-holiday-vegetables Milk Street Television Season 9, Episode 11]
[[Category: Food]]
[[Category: Recipes]]
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