Glazed Colorful Carrots With Cumin Candied Pumpkin Seeds

When it comes to holiday food, Thanksgiving time gives me both inspiration and courage to come up with new dishes…

My Israeli background and the Tunisian home I grew up in are present in most, if not all, of my Thanksgiving dishes.  Even though I got to know and celebrate Thanksgiving later in life, (after I moved to the U.S.) it became my absolute favorite American holiday. More than highlighting both of my favorite things: family and tradition, I feel as if Thanksgiving actually invites me to create my own tradition around our family and around our table. So right next to the mashed potatoes and the stuffing, on our Thanksgiving table are also: Butternut squash-Harissa soup, Tunisian style green beans called “S’lata Lubia”, Gratin of three types of potatoes with Za’atar, bread rolls topped with a Tunisian spice called “Tabil”, Roasted beets and butternut squash topped with beet Tehina and more… 

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For our Thanksgiving carrot side dish, I make a traditional and simple Tunisian dish called “Mazura”. We all love the combination of lemon, garlic and cumin in cooked carrots and I actually get to make Mazura often, at least once a week. If you ask anyone in our home, they will tell you that Mazura is a weekly side dish, a lunch salad or a great addition to upgrade any sandwich. It is such a popular dish at our home, maybe too popular…

This is why when I was thinking of our Thanksgiving table this year; I wanted to create a different and unique carrot side dish. I decided to let Mazura be the inspiration and lead me with its signature flavors of lemon, garlic and cumin… 

Nothing says, “Holiday table” more than colorful carrots; so I knew this holiday carrot dish would include colorful carrots and I also knew I wanted to glaze them with Mazura’s inspirational flavors. Of course the dish would not be complete without an exciting and addicting topping… So, this is how this dish of Glazed Colorful Carrots With Cumin Candied Pumpkin Seeds came together in my hungry little head of mine.

The candied pumpkin seeds are such a yummy topping and together with the cumin they are just perfect for this dish! The preparation is similar to any sugarcoated candied nut or seed and it actually reminds me of my childhood and of my dear Aba (father) who used to make for us candied almonds and peanuts as a special treat. We would wait by the pot and watch the whole process of how the nuts start to coat in sugar and how the sugar melts, crystalizes and melts again… I always make the candied seeds BEFORE I make the carrots and set them aside to wait. Once the carrots are ready all that is left is to sprinkle them with this amazing topping!

You will need:

18-20 medium Carrots (about 2 lb.)

3 tbsp. Olive Oil

5-6 Garlic cloves

¼ cup Dark Brown Sugar

¼ cup Fresh Lemon Juice

½ tsp. Cumin

½ tsp. Salt

For the Topping:

½ cup Pumpkin Seeds (lightly toasted)

½ cup Sugar

2 tbsp. Water

½ tsp. Cumin

¼ tsp. Coarse Salt

2 tsp. Butter

* Fresh Chopped Parsley (optional)

Let’s get to work!

Start by peeling the carrots. When I choose carrots for this dish, I try my best to pick carrots that are equal in size and width; this way the carrots will cook evenly.

After peeling the carrots, I cut them in half and if needed in quarters to create even pieces.

In a large and wide pan (mine is of 13’’ diameter) warm up the olive oil on medium-high heat and add the carrot pieces. At first lay them flat to the pan’s surface with the cut side down and allow them to sauté in the hot oil for 2-3 minutes before touching or mixing them.

Once the carrots start to get some color on one side mix them gently in the pot to allow them to cook on the other side, still on high-medium heat for another 3-5 minutes.

Meanwhile, let’s slice our garlic cloves into relatively thick pieces; about a quarter of an inch thickness will make sure they do not burn.

When the carrots become slightly soft and start to develop a golden color, add the garlic slices and lower the heat to medium.

Allow the garlic pieces to sauté for about a minute or two and then add the brown sugar. Mix gently to spread the brown sugar on all carrots and cook on medium heat until the brown sugar melts and starts to thicken. Add the fresh lemon juice and adjust the heat to high, mix and let all ingredients combine and the sauce to thicken.

Time to add the cumin and salt, and mix carefully. Cook on low heat for 5-7 more minutes.

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When making the candied pumpkin seeds (and remember I recommend making them before the carrots), start by toasting them; this will bring the most out of their flavor. Place the seeds in a medium nonstick pan and turn the heat to medium. Lay the seeds flat in one layer against the bottom of the pan. The seeds are small and thin, so make sure to toss them in the pan often so they do not burn. Toasting them takes about 5 minutes.

After the pumpkin seeds are toasted they puff up and change their color but just slightly. Remove the seeds and set aside.

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Use the same pan on medium heat and add the sugar and two tablespoons of water. Mix lightly and cook for a minute to allow the sugar and water to come together.

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Add the toasted pumpkin seeds and stir and mix immediately and constantly to coat them all equally.

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After 2-3 minutes the syrup starts to crystalize back into sugar; it is very important to keep mixing to separate the seeds as much as possible. Once the sugar is crystalized back onto the seeds, it is time to add the cumin and salt. Continue cooking (and mixing!) on medium heat, the sugar will melt back this time with the additional flavors of cumin and salt.

When all seeds are covered in the brown syrup looking sauce, turn off the heat and stir in the butter. Transfer the coated pumpkin seeds onto a parchment paper and try to break them into very small pieces or clusters. 

Let’s plate this beautiful dish! Arrange the carrots and sauce onto a serving dish. Sprinkle on top candied pumpkin seeds and some toasted pumpkin seeds for some contrast and some color.

For some freshness, may also sprinkle with chopped parsley.

Enjoy!!!

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Quick Recipe:

Glazed Colorful Carrots With Cumin Candied Pumpkin Seeds

Peel and cut the Carrots in half (quarter if needed).

Sauté the Carrots in Olive Oil on medium high heat until golden in color.

Add sliced Garlic cloves mix gently and sauté for a few more minutes.

Add Brown Sugar and cook until it melts and slightly thickens.  

Add fresh Lemon Juice and cook until all ingredients are combined.

Add Cumin and Salt and mix carefully.

Cook on low heat for 5-7 minutes more.

For the Cumin candied Pumpkin Seed:

Combine Sugar and Water in a pan over medium heat.

Cook for couple of minutes until they start to come together to syrup.

Add toasted Pumpkin Seeds and mix constantly.

When sugar crystalized back onto the seeds add Cumin and Salt.

Keep mixing to separate big clusters and cook over medium-high heat.

When sugar melts again, continue stirring until all seeds are covered in the brown syrup.

Turn off the heat and stir in Butter.

Remove to a parchment paper, flatten and separate (break) into tiny clusters.

Serve the Carrots warm topped with the candied Pumpkin Seeds and chopped Parsley.