- In a large skillet, sauté the carrots, onions, and cumin in the butter over low heat for about 5 minutes. Season with salt and pepper. Add the orange juice and honey. Bring to a boil. Cover and simmer over medium heat for about 20 minutes, stirring frequently, or until the vegetables are tender. Adjust the seasoning.
- Sprinkle with the pistachios and parsley.
This is the perfect side dish for turkey, lamb, duck and beef.
The magazine team adores the local multicoloured carrots (purple, yellow or orange) sold in packages in grocery stores. They are available even during the holidays. Most purple carrots are only coloured on the surface and loses their colour when peeled.