Ingredients
- ¾ cup Orange juice
½ cup Water plus more as needed- 1 tbsp Honey
- 1 tbsp Brown sugar
- 1 pinch Cinnamon ground
1 pinch Kosher Salt
1 pinch Black pepper freshly ground
1 tbsp Butter
1 ¼ lb Carrots peeled and cut crosswise into 1/2" rounds- 4 lg Dates pitted and quartered
1 tbsp Parsley freshly chopped
1 pinch Sea salt flaky
Instructions
- Stir orange juice, water, honey, brown sugar and the pinches of cinnamon, kosher salt and pepper together.
- Melt butter in a wide skillet over medium heat. Add carrots and dates, then pour in the juice mixture. Simmer, stirring occasionally, until carrots are tender. Add small splashes of water if the pan dries before they soften.
- When carrots are tender, let excess liquid reduce until it lightly coats them. Avoid scorching the sugars. Take off heat and finish with parsley and a little flaky salt.
Notes
Adapted from Natasha Feldman’s Tzimmes at Delish. Imported “p” units mean a pinch. Cook until carrots are tender rather than relying on a short fixed time. This version contains butter and honey; no kosher, vegan or nutrition claims are made. Refrigerate promptly and use within 3 days; reheat thoroughly.
