Apricot Glazed Carrots are a perfect vegetarian side dish for almost any meal. They're tender, sweet and make for a beautiful presentation.
Sweet, beautiful and absolutely scrumptious, these glazed carrots are a huge crowd pleaser.
I would make a double batch because I can almost guarantee that everyone will want seconds and thirds!
These carrots are so tender and sweet -- they'll melt in your mouth.
Ingredient Notes
- carrots - I like using large carrots for this recipe so I can slice them diagonally. Choose carrots that are bright orange and smooth, without cracks in them. Buying carrots in bunches with the greens attached is always best. The greens will help you tell whether they're old or not - as they age, they'll turn yellow and dry out, which means the carrots might be less flavorful.
- vegetable stock - If possible, use low- or no-sodium stock.
- unsalted butter - I cook and bake with unsalted butter so I can better control how much salt goes in a recipe.
- apricot jam - Use your favorite! You can use preserves if you'd like to have small chunks of fruit in your final dish.
- kosher salt - Use half as much if you use table salt.
- chives - This is optional as a pretty garnish to brighten the platter.
How to Make Them
- Peel and slice the carrots, and add them to a large sauté pan.
-Add vegetable stock, apricot jam, butter and salt.
- Bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes. Then remove the lid and let the carrots simmer until they're tender and the liquid has reduced almost completely, about 35 minutes. During the cooking process, move the carrots a few times to be sure they're well coated with the liquid.
(If the carrots are as tender as you'd like, but you still have a lot of liquid left in the pan, turn up the heat to cook it down.)
-The carrots should be carefully turned a couple of times with a rubber spatula during the cooking process.
- Garnish with chives or scallions if desired.
How to Serve Them
- I love small plates of sweet, delicious dishes that together make up a meal. These glazed carrots are delicious served with my Rosemary Turkey Meatballs with Honey and Hazelnut Brown Butter Brussels Sprouts.
- They're also wonderful over rice or served with meat or poultry, and the glaze on the carrots acts almost like a sauce.
- While these Apricot Glazed Carrots are fantastic throughout the year, they are especially popular for Rosh Hashanah. (It's said that eating sweet food symbolizes hopes for a "Sweet New Year." Apricot Glazed Carrots are the perfect sweet addition to the table.)
Recipe Tips and Substitutions
- I think the carrots present beautifully when sliced diagonally, but round is fine too.
- However you slice them, try to make them as uniform as possible so they cook evenly.
- If keeping this dish vegetarian isn't important, you can use chicken stock to make the carrots even heartier. Water can be used as well for a lighter version.
More Must-Try Delicious Carrot Recipes
- Carrot Ginger Soba Noodles
- Star Anise Carrot Purée
- Cardamom Roasted Baby Carrots
- Vegan Coconut Spiced Carrot Soup
- Upside Down Carrot Apricot Cake
I hope you love these Apricot Glazed Carrots as much as my family and I do!
Apricot Glazed Carrots
Ingredients
- 2 pounds large carrots
- 2 cups vegetable stock
- 2½ tablespoons unsalted butter, cut into small pieces
- 2½ tablespoons apricot jam
- 1 teaspoon kosher salt
- 1 tablespoon finely chopped chives or scallions chives for garnish, washed and dried (optional)
Instructions
- Prepare the carrots. Peel and cut the carrots into approximately ½ inch slices, diagonally.
- Combine the ingredients. Add the carrots to a large sauté pan and pour the stock over them. Evenly distribute the butter, jam, and the salt on top.
- Cook. Place the pan over high heat and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes. Then remove the lid and let the carrots simmer until they're tender and the liquid has reduced almost completely, about 35 minutes. During the cooking process, move the carrots a few times to be sure they're well coated with the liquid. (If the carrots are as tender as you'd like, but you still have a lot of liquid left in the pan, turn up the heat to cook it down.)
- Garnish. If desired, garnish with finely chopped chives or scallions.
NOTES
NUTRITION
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Ben | Havocinthekitchen
I love glazed carrots, but I always go with maple syrup or honey. Honestly, it never would have occurred to me to use apricot jam instead, and this looks and sounds terrific! Thank you for the idea!
valentina
Thanks so much, Ben! I love them with maple syrup and honey, too. Enjoy! 🙂 ~Valentina
Marissa
What a lovely way to turn the humble carrot into a celebration worthy side dish. Bookmarking this for our holiday menus!
valentina
Thanks, Marissa. I love that you called them "celebration worthy." Enjoy! 🙂 ~Valentina
John / Kitchen Riffs
Neat recipe. Bet this would be good with peaches, too (not jam -- cook down some peaches, then add the carrots). Really nice dish -- thanks.
valentina
John, I love that idea! Definitely going to try it. Thanks and enjoy. 🙂 ~Valentina
angiesrecipes
My husband loves carrots and this is a wonderful way to make some really flavourful and tender carrots.
angiesrecipes
valentina
Thank you, Angie. Enjoy! 🙂 ~Valentina
David
The food IS wonderful, but also the traditions and rituals. We celebrated Taschlich last evening with friends - it was always my favorite.
The carrots look amazing. Any. Time. (We don’t have to wait for the holidays...)
valentina
How nice. I hope it was a lovely celebration. I do love the traditions and rituals too -- and the time with friends and family. 🙂