Print & Share This Recipe!
Delight in sweet, caramelized carrots with a touch of saffron and pine nuts—a restaurant-quality side dish.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 35 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb petite carrots in a variety of colors | |
| 1/2 cup chicken broth | |
| 1/8 teaspoon saffron | |
| 1 tablespoon honey | |
| 4 oz unsalted butter (measure 2 oz of serving separately) | |
| 1/2 teaspoon salt | |
| ½ teaspoon white pepper | |
| 2 tablespoons pine nuts | |
| ½ teaspoon cinnamon |
Preparation
1
Start with the Saffron and Butter Base
Grind the saffron threads using a mortar and pestle until they turn into fine, fragrant bits. In a medium skillet over medium-high heat, melt 2 oz of unsalted butter. Add the petite carrots and cook for about 5 minutes, giving the pan an occasional shake so they brown evenly.
Grind the saffron threads using a mortar and pestle until they turn into fine, fragrant bits. In a medium skillet over medium-high heat, melt 2 oz of unsalted butter. Add the petite carrots and cook for about 5 minutes, giving the pan an occasional shake so they brown evenly.
2
Add Spice and Simmer
Sprinkle the cinnamon, salt, and white pepper over the carrots, tossing gently to coat them with those warm, cozy spices. Stir the crushed saffron into ½ cup of warm chicken broth, allowing it to steep for a moment to release its color and aroma. Then, pour the saffron broth over the carrots in the skillet. Bring everything to a gentle boil, cover with a lid, and reduce the heat to low. Let it simmer for 15 minutes, or until the carrots are semi-tender and most of the liquid has evaporated.
Sprinkle the cinnamon, salt, and white pepper over the carrots, tossing gently to coat them with those warm, cozy spices. Stir the crushed saffron into ½ cup of warm chicken broth, allowing it to steep for a moment to release its color and aroma. Then, pour the saffron broth over the carrots in the skillet. Bring everything to a gentle boil, cover with a lid, and reduce the heat to low. Let it simmer for 15 minutes, or until the carrots are semi-tender and most of the liquid has evaporated.
3
Glaze and Finish with Pine Nuts
Uncover the skillet and stir in the remaining 2 oz of unsalted butter along with the honey. Let the butter melt and coat the carrots in that glossy, golden glaze. While the carrots caramelize and pick up color, add the pine nuts to one side of the pan. Toast them gently until they’re lightly browned and fragrant—this adds a wonderful crunch and nutty depth. Serve warm, and enjoy every sweet, savory, and aromatic bite!
Uncover the skillet and stir in the remaining 2 oz of unsalted butter along with the honey. Let the butter melt and coat the carrots in that glossy, golden glaze. While the carrots caramelize and pick up color, add the pine nuts to one side of the pan. Toast them gently until they’re lightly browned and fragrant—this adds a wonderful crunch and nutty depth. Serve warm, and enjoy every sweet, savory, and aromatic bite!