I’m notorious for not using up all of the produce that I buy, letting it die a miserable death in the crisper.
It’s not that I don’t like carrots – I just didn’t make an effort to use them up while I had them.
Carrots are one of those vegetables that really become vehicles for ranch and peanut butter. I like them plain on a salad, but in order for me to take them to work to eat, I HAVE to bring some kind of dip to immerse them in.
In this case, I decided to incorporate them into dinner with grilled steak. Knowing we’d get full off the steak alone, I decided to experiment with a Moroccan recipe I found from Food & Wine. (I know, surprisingly many posts that adapt F&W recipes).
In less than 15 minutes, these carrots were prepped/cooked/ready-to-eat.
The orange juice and brown sugar give the sweetness and the butter makes them savory. Sprinkle with salt and add parsley if you like.
Adapted from Food & Wine
Makes 2-3 servings
- 4-5 medium carrots, peeled and sliced into rounds
- 1 cup orange juice
- 1/4 cup water
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp sugar
- 1 tbsp butter
The main difference between my recipe and F&W’s is a method. I don’t slice the carrots on a mandolin for fear of cutting myself and taking up too much time. Also, I see no need to boil the carrots in water for 1 silly minute before you cook them in orange juice.
Skipping all of that… cook the carrots in the orange juice, water, and spices for about 10 minutes or until the carrots are to your desired crunchiness.
Remove from heat and add the sugar and butter. Stir until butter is melted and sugar is dissolved.
Unfortunately, I don’t have a final picture of the carrots. I somehow deleted a few photos off the SD card before importing them to my computer, so the carrots have been lost. But the SMELL of these is awesome – sugary-sweet making its way onto my dinner plate means I’m not starving for dessert after eating.