Berbere Honey Glazed Carrots
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Incredibly versatile , it’s no wonder carrots are one of my favorite winter vegetables. Glazed and caramelized stove-top with honey and Berbere spice, these tender carrots are served over a lemony yogurt or Labneh and drizzled with tahini vinaigrette, pickled red onions, and pistachios. Slightly sweet, salty, spicy, and bright, this version makes for a hearty salad, side dish, or appetizer.
Traditional and most well-known in Ethiopian or Eritrean cooking, Berbere spice is packs a mellow heat with vibrant spices such as cumin, ginger, coriander, chili, paprika, garlic, ginger, fenugreek, cinnamon, cardamom, and allspice to name a few. It’s peppery, tangy, smokey, a little sweet, a little citrusy, and full of complex flavor. If you can’t find Berbere, try this with different spice mixes. Za’atar or Ras el Hanout would be equally as lovely. A curry blend or ground cumin, chili, and coriander would also work. Thyme and crushed garlic would be equally as delicious.
INGREDIENTS
Berbere Spice: A mix of various spices that have many health benefits to help ward of colds and strengthen the immune system, aid with gastrointestinal distress, and is full of antioxidant vitamins and minerals (Vitamin A, C, K). Simmering Berbere over low heat for a prolonged time, activates the anti-inflammatory, anti-septic, anti-infection, and antimicrobial and cough suppressant benefits.
Carrots: A particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants that help support immune function, vision, skin health, digestion, blood pressure, and cholesterol.
Pickled Onions: These are quick pickled onions, so while we won’t get the beneficial prebiotics of fermentation, we still benefit from the red onion itself , which is an excellent source of vitamin C, flavonoids and sulphuric compounds. And if use cider vinegar, which is naturally fermented vinegar, we get a small amount of prebiotics.
Greet Yogurt/Labneh: Both are high in protein, help improve gut health and maintain blood sugar, also a good source of probiotics to help boost your immune system.
Tahini: Highly nutritious, rich in fiber, vitamins and minerals with antioxidant, anti-inflammatory, and anti-aging benefits.
Honey: Contains antioxidants that may help protect the body from inflammation. It is also said to be used as an antibacterial agent and may help fight colds and flus.
Pistachios: A good source of protein, fiber, antioxidants, and healthy fats.
RECIPE NOTES:
Any variety of carrot works well for this recipe. However, I love using a tri-color bunch of carrots fresh from the farmers market for a beautiful rainbow presentation, elevating this tasty dish one step further.
Try to find carrots that are of the same size and thickness so they cook evenly.
I recommend peeling carrots when glazing stove-top. The skins get wrinkly and a little tough to eat.
Save the carrot tops for my next recipe: Carrot Top Pesto!
As the liquid reduces and carrots begin to glaze, you may need to add a little more water several times until the carrots become fork tender.
As a side dish, these carrots pair well with any of your preferred proteins, whether chicken, steak, seafood, or tofu. I particularly love them paired with my Tahini Chicken or Tofu Schnitzel (recipe to be added soon). You may also serve these carrots in hearty grain or salad bowls for a hearty element.
Gluten-Free, Vegetarian
Sub dairy-free butter and yogurt to make these vegan
EQUIPMENT:
