Saffron Carrots

Sometimes you want to take a humble vegetable and amp up the flavor. This side dish comes together quickly and you’ll be wowed by the intense flavor a little saffron will bring to the party.

This recipe is based on one from Chef Ana Sortun.

Saffron Carrots
Servings: 4
Prep time: 15 minutes
Total time: 35 minutes


  • 1/3 cup water
  • pinch of saffron (about 1/4 teaspoon)
  • 1 lb. carrots, peeled and split in half lengthwise
  • 1 generous Tbsp. extra virgin olive oil
  • 1 tsp. sugar
  • 1/2 tsp. Vietnamese cinnamon
  • 3 cloves garlic, finely chopped (about 2 tsp.)
  • Kosher salt and freshly ground black pepper
  • juice from a half lemon


  1. Soak the saffron in the 1/3 cup of water for at least 15 minutes. Combine the cinnamon and sugar in a small bowl.
  2. Heat oil in a 12″ skillet over medium heat. Add the carrots and toss in the heated oil to coat.
  3. Add the cinnamon sugar mixture, garlic, pinch of salt and 10 grinds of pepper. Stir to coat evenly.
  4. Add the saffron water. Reduce heat to medium-low and cook for approx. another 6 minutes. The water should be absorbed by the carrots and they should become lightly glazed.
  5. Add the lemon juice, toss to coat and serve.

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