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.
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
- Soak the saffron in the 1/3 cup of water for at least 15 minutes. Combine the cinnamon and sugar in a small bowl.
- Heat oil in a 12″ skillet over medium heat. Add the carrots and toss in the heated oil to coat.
- Add the cinnamon sugar mixture, garlic, pinch of salt and 10 grinds of pepper. Stir to coat evenly.
- 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.
- Add the lemon juice, toss to coat and serve.