When Samy Sabil of North Fork Shack (41150 County Road 48, Southold) in Southold began offering international-themed five-course dinners for two, one country’s cuisine became the most popular, thanks to a particular sauce.
“The Moroccan dinner was always requested more from guests than others because of the honey-glazed carrots,” says Sabil of the sweet and savory side dish. “It’s always been a huge hit.”
The honey glaze started as a to-go request during the pandemic and is now available as a bottled condiment under the name Samy’s Sauces, a soon-to-be pantry staple. “Friends would ask me if I could make a big batch of carrots for them, but putting all the Moroccan spices together would take forever,” recounts Sabil. Infusing honey with careful measurements of the spices was the critical step in creating the sauce, and after giving bottles to friends sparked caseload requests, Samy’s Sauces was born. “My friends tell me their kids are finally eating vegetables because of the sauce.”
With a website in the works for Samy’s Sauces, the Moroccan native’s condiment side project is available to purchase at The North Fork Shack, making this recipe a no-brainer to try making at home. Not a carrot fan? Although this sauce would likely change your mind, Sabil suggests customers be creative and try it on fried chicken, pizza, or use it as a marinade. One crucial factor the health-conscious chef insists on is not adding preservatives to the small-batch line of tangy sauces.
“I wanted to offer something healthy that I can stand behind and for customers to use while it’s fresh,” says Sabil. “This is the first of five products that I will hopefully roll out within the next five years. And they’re all healthy.”
Photos by Doug Young
Honey-glazed Moroccan carrots using Samy’s Sauces
Ingredients
- 1 lb carrots
- 2 tbsp Samy's Sauces: Spices & Honey
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp white cooking wine
- salt and pepper
- parsley for garnish
Directions
- In a medium saucepan, bring water to a boil. Add salt and carrots and cook until tender, 5 to 6 minutes. Drain the carrots.
- In a medium sauté pan on medium heat, sauté the carrots in olive oil until browned.
- Add Samy’ Sauces (Spice & Honey), lemon juice and cooking wine. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
