Apricot Glazed Carrots

To be honest with you, my favorite part about the Jewish holidays — well, all holidays — is the food.

With Rosh Hashanah beginning in two days, I’m still working on my small plates of sweet, delicious side dishes that will make up the main course.  Next up . . . . Apricot Glazed Carrots! It’s said that eating sweet food symbolizes hopes for a “Sweet New Year.”  

These carrots are so tender and sweet — they’ll melt in your mouth!  They are wonderful over rice or served with a savory meat or poultry.  They can act almost like a sauce.

And of course, if you’re not cooking up a Rosh Hashanah menu, these will be an ideal accompaniment to the Rosemary-Honey Turkey Meatballs we’re making tomorrow, as part of your cozy weekend dinner!  Oh, and we should make a cake, too — after all, my husband’s birthday is in a few days.  Let’s all celebrate! Shall we?

Serves 4 to 6
Prep Time: 10 minutes
Cooking Time: 35 minutes
Active Work Time: 10 minutes

2 pounds large carrots
2 cups vegetable stock
2-1/2 tablespoons unsalted butter
2-1/2 tablespoons apricot jam
Sea salt to taste
1 tablespoon finely chopped, fresh chives for garnish

Peel and cut the carrots into 1/2-inch slices, on a bias.

Add them to a large sauté pan and pour the stock over them.  Evenly distribute the butter, jam, and about 1/2 teaspoon of salt on top.

Place the pan over high heat and bring to a boil.  Reduce the heat to low-medium.  Let the carrots cook at a strong simmer until they’re tender and the liquid has reduced almost completely, about 35 minutes. The carrots should be carefully turned a couple of times with a rubber spatula during the cooking process.


Sure, these have a bit of butter and honey, but remember carrots are the main ingredient! ;-)

Print recipe.


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