Apricot Glazed Carrots

Apricot Glazed CarrotsTo 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.”Apricot Glazed CarrotsThese 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?

Apricot Glazed Carrots
Prep time
Cook time
Total time
Serves: 4 to 6
  • 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
  1. Peel and cut the carrots into ½-inch slices, on a bias.
  2. Add them to a large sauté pan and pour the stock over them. Evenly distribute the butter, jam, and about ½ teaspoon of salt on top.
  3. 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.





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