Moroccan Tagine-Spiced Glazed Carrots with Pistachios

Sweet and savory glazed carrots infused with the warm spices of Moroccan tagine, topped with crunchy pistachios. A flavorful and colorful side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

268 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.85/serving

Season:

☀️ Summer

Meal Type:

Side Dish

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

1lbCarrots(Peeled and cut into 1/2-inch thick coins or batons)

£0.45

2tbspOlive Oil(Extra virgin)

£0.15

0.5Onion(Small, finely chopped)

£0.20

2clovesGarlic(Minced)

£0.10

1.5tbspMoroccan Tagine Spice Blend(A blend containing spices like cumin, coriander, ginger, cinnamon, turmeric, and paprika. Adjust to taste.)

£0.40

2tbspHoney or Maple Syrup(For sweetness and glaze)

£0.30

0.5cupVegetable Broth(Or water)

£0.15

1tbspLemon Juice(Freshly squeezed)

£0.10

0.3tspSalt(Or to taste)

0.3tspBlack Pepper(Freshly ground, or to taste)

0.3cupPistachios(Roughly chopped, unsalted)

£1.20

2tbspFresh Cilantro or Parsley(Chopped, for garnish (optional))

£0.35

Total Cost

£3.40

£0.85 per serving

Instructions

1.
Heat olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3.
Stir in the Moroccan tagine spice blend and cook for 30 seconds, allowing the spices to bloom.
4.
Add the carrots to the skillet and toss to coat them evenly with the spiced oil.
5.
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.
6.
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.
7.
Season with salt and pepper to taste.
8.
Remove from heat and transfer the glazed carrots to a serving dish.
9.
Sprinkle with chopped pistachios and fresh cilantro or parsley (if using).
10.
Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (175g)

268 kcal / 1121 kJ

Carbs

28.6g

11% of RDA

Fat

16.5g

24% of RDA

Protein

5.4g

11% of RDA

Detailed Breakdown

Fibre

7.1 g

24% of RDA

Sugar

14.8 g

16% of RDA

Sodium

275 mg

12% of RDA

Saturated Fat

2.3 g

12% of RDA

Chef's Tips

For a richer flavor, use butter instead of olive oil.

Adjust the amount of honey/maple syrup and spice blend to your preference.

If the sauce becomes too thick, add a tablespoon or two of water to thin it out.

For a spicier dish, add a pinch of red pepper flakes to the spice blend.

Other nuts can be used in place of pistachios, such as almonds or walnuts.

Cooking Equipment

Large Skillet or Sauté Pan

Measuring Cups & Spoons

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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