Carrots with Orange Glaze, Za’atar Spices, Cranberries and Pistachios

The orange glaze and za’atar spices give these carrots a wonderful sweetness.  I made this dish with fresh rainbow baby carrots that I peeled and cut in half, but you could use regular carrots and cut them in rounds or on the diagonal if you prefer. I made these for Thanksgiving and they are a good side dish because I can make them on the stove when my oven space is at a premium.  All the ingredients can be prepped the day before, and the carrots cook in 5-8 minutes and make a delicious and easy side dish for any meal.  Za’atar is a Middle Eastern spice is mix of thyme, sumac, oregano, and sesame seeds, but there are a lot of variations.  Mix orange marmalade, orange juice and zest together for the glaze.  In a skillet, add carrots, glaze mixture, dried cranberries, salt and pepper and a little water.  Put a lid on skillet and cook until the carrots are almost cooked through about 4-5 minutes.  Remove lid and allow the glaze to cook down and evenly coat the carrots.  Sprinkle with toasted and chopped pistachio nuts and serve.  Click here for the recipe….