Tsimis

• 2 pounds Carrots, peeled and cut into 1/4 inch coins
• 2 Tbsp Canola Oil
• 1 tsp Diamond Crystal Kosher Salt, plus more to taste
• 1/4 tsp Freshly Ground Black Pepper, plus more to taste
• 1 cup Honey
• 2 Lemons, juice of
• 3 sprigs Thyme
• 1 cup Prunes, quartered pitted
• 1/2 cup Golden Raisins
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Cinnamon
• 3/4 cup Sunflower Seeds, toasted
• Fresh Flat Leaf Parsely, chopped for garnish

1. 1. Preheat the oven to 350 u0b0 F.
2. 2. In a roasting pan, toss the carrots with the oil, salt, and pepper.
3. 3. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
4. 4. Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet.
5. 4. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme.
6. 5. Remove the pan from the heat.
7. 6. When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
8. 7. Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes.
9. 8. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.

carrots, canola oil, salt, ubc, honey, lemons, thyme, golden raisins, ground ginger, ubc, ube, fresh flat leaf parsely

Taken from www.epicurious.com/recipes/member/views/tsimis-51175621 (may not work)