Ingredients
- 2 pounds carrots (about 6 large carrots, peeled and cut into ¼-inch coins
- 2 tablespoons oil
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 1 cup honey
- 1/3 cup lemon juice
- 1/3 cup water
- Thyme (3 sprigs)
- 6 ounces prunes (1 cup, quartered pitted)
- 1/2 cup raisins
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 cup sunflower seeds (toasted)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
How to Make
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Step 1: In a roasting pan, toss the carrots with the oil, salt, and pepper.
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Step 2: Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
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Step 3: Meanwhile, combine the honey, lemon juice, thyme, and 1/3 cup water in a large pan or skillet.
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Step 4: Bring to a simmer and cook the mixture over medium-high heat for 5 minutes,
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Step 5: Then remove and discard the thyme.
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Step 6: Remove the pan from the heat.
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Step 7: When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
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Step 8: Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes.
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Step 9: Then add the sunflower seeds and remove pan from the heat.
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Step 10: Season with salt and pepper to taste.
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Step 11: Garnish with the chopped parsley and chives.
We hope you enjoy this recipe!
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