Spice Scented Carrots and Figs

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IngredientsSpice Scented Carrots and Figs

  • 2 pounds young, small, multicolored carrots, scrubbed and washed.
  • 1 teaspoon Moroccan spice blend
  • 1/2 teaspoon fennel seeds
  • 4 tablespoons unsalted butter
  • 1/4 cup honey
  • 1 cup dried mission fags, cut into 1/4 inch pieces
  • 1 teaspoon chopped chives
  • Sea salt
  • Black pepper
  • Preserved lemons, cut into wedges, to serve,
  • 1/4 cup pomegranate seeds


  1. Put the carrots into a large bowl; add the Moroccan spices, fennel seeds, butter, tossing well to coat the carrots.
  2. Put the season carrots into a large skillet along with 1/2 cup of water, cover, and bring to a boil. Cook until the carrots are snap tender, but not overcooked, approximately 5 – 7 minutes.
  3. Remove the cover of the skillet; add the honey. Cut dried figs, and pomegranate seeds and stir to combine. Continue to cook over medium-high heat, stirring to evaporate the remaining water, until the carrots are nicely glazed in tender but still a bit al dente, approximately 2 minutes more.
  4. Transfer the carrots to a serving dish, season to taste, garnish with chives and preserved lemon and serve

If you can’t find Rainbow Carrots you can substitute regular Orange Baby Carrots.

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