They’re like roasted carrots, but you don’t have to turn the oven on.
(Isnt it magical that they never seem to go bad?)
The Stovetop Technique
This flavorful carrot side dish comes together in three easy steps.
Simply Recipes / Alexandra Shytsman
The lid is key because it traps the moisture in the skillet, steaming and softening the carrots.
Lastly, I drizzle in a bit of honey.
The citrus notes of sumac in particular balance the sweetness of the carrots nicely.
Simply Recipes / Alexandra Shytsman
Cover tightly with a lid and place over medium-low heat.
Cook until the carrots are just starting to soften, 8 to 10 minutes.
Remove the lid and allow the remaining water to evaporate if needed.
Add the oil, zaatar, salt, and pepper.
Cook, stirring occasionally, until the carrots are browned around the edges, 6 to 8 minutes.
Drizzle in the honey, toss to coat the carrots, and turn off the heat.
Seasoning Substitutions
Feel free to play around with different seasonings here.
Ras el hanout would also work wonderfully here.
If you dont have honey or are vegan, use maple syrup.
For extra oomph, sprinkle the carrots with chopped parsley or cilantro before serving.
