Orange Braised Carrots | RICARDO

Ingredients

• 2 lbs (1 kg) carrots of various colours, leaves removed and peeled
• 16 cippolini or pearl onions, peeled
• 1/2 teaspoon (2.5 ml) cumin seeds
• 2 tablespoons (30 ml) butter
• 1 1/2 cups (375 ml) orange juice, preferably freshly squeezed
• 1 teaspoon (5 ml) honey
• 1/4 cup (60 ml) roasted pistachios, chopped (or sunflower seeds)
• 1 tablespoon (15 ml) chopped flat-leaf parsley
• Salt and pepper