A delightful side dish featuring tender carrots glazed with a sweet and savory sauce, inspired by Moroccan flavors.
Peel and slice the carrots into thin rounds.
Uniform slices ensure even cooking.
Dice the onion finely.
A fine dice allows the onion to blend well with the glaze.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown unless you want a nutty flavor.
Add the onion to the saucepan and sauté until translucent.
Stir frequently to prevent burning.
Stir in the cumin and cinnamon, cooking for 1 minute to release their aromas.
Toasting spices enhances their flavor.
Add the carrots, white wine, and a splash of water. Cover and simmer until the carrots are tender.
Check occasionally to ensure the liquid hasn't evaporated completely.
Stir in the raisins and honey, cooking for another 2 minutes until the glaze thickens.
Adjust the sweetness by adding more or less honey.
Serve the glazed carrots warm, garnished with fresh herbs if desired.
Serve immediately to enjoy the best texture and flavor.
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