Don’t be scared to incorporate cider in savory dishes!
Loosely inspired by the warm, aromatic spices found in Moroccan cooking, this recipe transforms your favorite cider into a beautifully fragrant braising liquid.Toasted cumin, coriander, cinnamon and paprika infuse the cider as the carrots become tender and caramelized, creating a side dish that’s equal parts comforting and vibrant. Finished with creamy feta and fresh mint, they’re just as delicious served warm straight from the oven as they are chilled the next day. Pair them with roasted chicken, grilled lamb or a simple rice pilaf for an effortless weeknight meal, or serve them as a standout side at your next dinner party.
Spiced cider-braised carrots with feta and mint
INGREDIENTS
2 pounds carrots, peeled and halved lengthwise
2 tablespoons salted butter
8 large garlic cloves, smashed
12 ounces hard cider (I used Downeast Imperial Original)
1 tablespoon brown sugar (use less if you’re using a sweeter style of cider)
SPICE BLEND
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon crushed coriander seeds
½ teaspoon ground ginger
½ teaspoon ground cinnamon
GARNISH
2 tablespoons crumbled feta
1½ tablespoons chopped pistachios
6 to 8 fresh mint leaves, thinly sliced (chiffonade)
DIRECTIONS
Preheat the oven to 375° Fahrenheit.
In a small bowl, combine the cumin, smoked paprika, kosher salt, coriander, ginger and cinnamon. In a separate bowl or measuring cup, stir together the hard cider and brown sugar until the sugar has dissolved.
Heat a large 12-inch cast iron skillet (or another oven safe skillet large enough to hold the carrots in a single layer) over medium-low heat. Add the spice blend and toast, stirring constantly, for about 30 seconds to 1 minute, or until fragrant.
Add the butter and swirl until melted. Add the carrots and garlic, turning to coat evenly in the spiced butter. Cook for 2 to 3 minutes, stirring occasionally.
Pour the cider mixture into the skillet, scraping up any browned bits from the bottom of the pan. Increase the heat to medium-high and bring the liquid to a simmer.
Loosely cover the skillet with aluminum foil and transfer to the oven. Braise for 35 minutes.
Remove the foil and continue roasting for 20 to 30 minutes, or until the carrots are tender and most of the cider has reduced into a glossy glaze. If needed, spoon the glaze over the carrots during the final few minutes of cooking.
Remove from the oven and let the carrots rest for a few minutes. Transfer to a serving platter and finish with the crumbled feta, chopped pistachios and fresh mint before serving.
