3 tablespoons olive oil, plus more for serving
1 medium onion, halved root to stem, and thinly sliced across
1 pound carrots, peeled and cut into 1/4- inch rounds
1/2 cup golden raisins
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 tablespoons honey
1/2 teaspoon salt, plus more if needed
Juice of 3 oranges (about 3/4 cups of juice)
A generous pinch of black pepper
Zest of 1 orange
1. In medium heavy-bottomed pot, over medium heat, heat oil until it shimmers. Add the onions and cook for 5 to 7 minutes until soft and light-golden. Add carrots and cook for 3 minutes.
2. Stir in raisins, cinnamon, cardamom and cook for 2 minutes more. Meanwhile, stir the honey and the salt into the orange juice and mix to combine. Add the juice-honey mixture to the vegetables, sprinkle with pepper, reduce heat to low, cover and let simmer for 30 minutes.
3. Remove from heat, and stir in zest. Taste and adjust the seasonings, if necessary. Serve, with a drizzle of olive oil and a pinch of salt, if desired.
Serves 2 to 4.