Incredibly versatile, it’s no wonder carrots are one of my favorite winter vegetables. Glazed and caramelized stove-top with honey and Berbere, these carrots are paired with a lemony yogurt, tahini vinaigrette, pickled red onions, and pistachios. Slightly sweet, salty, spicy, and bright, this version makes for a hearty salad, side dish, or appetizer.
If you can’t find Berbere, try this with different spice mixes. Za’atar or Ras el Hanout would be equally as lovely. A curry blend or ground cumin, chili, and coriander would also work. Thyme and crushed garlic would be delicious.
GLAZED CARROTS
2 bunches carrots (1 - 1 1/2 lbs), peeled
Salt
Freshly cracked bepper
2 tsp - 1 TBSP berbere spice
2 TBSP unsalted butter
1 TBSP honey
1/2 cup water + more as needed
Splash White Vinegar or Apple Cider Vinegar
TAHINI VINAIGRETTE
3 TBSP | 42 grams olive oil
2 TBSP | 28 grams lemon juice
2 TBSP | 36 grams tahini
4 tsp | 28 grams honey
1 tsp | 7 grams Dijon mustard
½ tsp | 2 grams salt
LEMON YOGURT
5.3 oz | 150 grams Greek yogurt
1 TBSP | 20 grams lemon juice (about ½ lemon)
2 tsp | 14 grams honey
TO SERVE
Pickled Red Onion, see recipe
Chopped Pistachios
Cilantro or Parsley
GLAZED CARROTS
In a good thick skillet, add enough carrots to line up evenly on the pan. On a medium-high heat, add water to about a 1/3 of the carrot. Add butter, honey and spices. Go easy on the salt because everything will reduce. Let the liquid cook down, shaking the pan from time to time to continuously coat (and glaze) the carrots. The carrots are done when there is no longer liquid.
GLAZED CARROTS
In a good thick skillet, add enough carrots to line up evenly on the pan. On a medium-high heat, add water to about a 1/3 of the carrot. Add butter, honey and spices. Go easy on the salt because everything will reduce. Let the liquid cook down, shaking the pan from time to time to continuously coat (and glaze) the carrots. The carrots are done when there is no longer liquid.
TAHINI VINAIGRETTE
Whisk all together. Set aside.
GLAZED CARROTS
In a good thick skillet, add enough carrots to line up evenly on the pan. On a medium-high heat, add water to about a 1/3 of the carrot. Add butter, honey and spices. Go easy on the salt because everything will reduce. Let the liquid cook down, shaking the pan from time to time to continuously coat (and glaze) the carrots. The carrots are done when there is no longer liquid.
TAHINI VINAIGRETTE
Whisk all together. Set aside.
LEMON YOGURT
Whisk all together. Set aside.
GLAZED CARROTS
In a good thick skillet, add enough carrots to line up evenly on the pan. On a medium-high heat, add water to about a 1/3 of the carrot. Add butter, honey and spices. Go easy on the salt because everything will reduce. Let the liquid cook down, shaking the pan from time to time to continuously coat (and glaze) the carrots. The carrots are done when there is no longer liquid.
TAHINI VINAIGRETTE
Whisk all together. Set aside.
LEMON YOGURT
Whisk all together. Set aside.
TO SERVE
Spoon yogurt onto the bottom of a serving platter.
Arrange glazed carrots over yogurt.
Drizzle with tahini vinaigrette.
Top with pickled red onion and pistachio.
Garnish with cilantro or parsley.
GLAZED CARROTS
In a good thick skillet, add enough carrots to line up evenly on the pan. On a medium-high heat, add water to about a 1/3 of the carrot. Add butter, honey and spices. Go easy on the salt because everything will reduce. Let the liquid cook down, shaking the pan from time to time to continuously coat (and glaze) the carrots. The carrots are done when there is no longer liquid.
TAHINI VINAIGRETTE
Whisk all together. Set aside.
LEMON YOGURT
Whisk all together. Set aside.
TO SERVE
Spoon yogurt onto the bottom of a serving platter.
Arrange glazed carrots over yogurt.
Drizzle with tahini vinaigrette.
Top with pickled red onion and pistachio.
Garnish with cilantro or parsley.
View Recipe 
