Moroccan Tagine-Spiced Glazed Carrots with Pistachios

Heat olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the Moroccan tagine spice blend and cook for 30 seconds, allowing the spices to bloom.

Add the carrots to the skillet and toss to coat them evenly with the spiced oil.

Pour in the vegetable broth and bring to a simmer. Cover the skillet and cook for 15-20 minutes, or until the carrots are tender-crisp.

Remove the lid and increase the heat to medium-high. Add the honey (or maple syrup) and lemon juice. Cook for 5-7 minutes, or until the carrots are glazed and the sauce has thickened slightly, stirring occasionally to prevent burning.

Season with salt and pepper to taste.

Remove from heat and transfer the glazed carrots to a serving dish.

Sprinkle with chopped pistachios and fresh cilantro or parsley (if using).

Serve warm.