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

In a large skillet, sauté the carrots, onions, and cumin in the butter over low heat for about 5 minutes. Season with salt and pepper. Add the orange juice and honey. Bring to a boil. Cover and simmer over medium heat for about 20 minutes, stirring frequently, or until the vegetables are tender. Adjust the seasoning.

Sprinkle with the pistachios and parsley.

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