Apricot Glazed Carrots are a perfect vegetarian side dish for almost any meal. They’re tender, sweet and make for a beautiful presentation.

While these Apricot Glazed Carrots are fantastic throughout the year, they are especially popular for Rosh Hashanah.

I’m not an authority on Jewish holiday meals, but I do know sweet foods are typically served on Rosh Hashanah.

Why are sweet foods served 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.

These carrots are so tender and sweet — they’ll melt in your mouth.

If I’m being honest, my favorite part about the Jewish holidays — well, all holidays — is the food.

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-medium and let the carrots simmer until they’re tender and the liquid has reduced almost completely.

–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.

(More detailed instructions are below.)

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.

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.

I hope you love these Apricot Glazed Carrots as much as my family and I do!

More delicious carrot recipes:

Apricot Glazed Carrots

Name: Apricot Glazed Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds large carrots; 2 cups vegetable stock; 2½ tablespoons unsalted butter, (cut into small pieces); 2½ tablespoons apricot jam; ½ teaspoon salt; 1 tablespoon finely chopped chives or scallions chives for garnish, (washed and dried (optional))

Valentina K. Wein

Apricot Glazed Carrots are a perfect vegetarian side dish to almost any meal. They're tender, sweet and make for a beautiful presentation.

5 from 2 votes

Print Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Side Dish

Cuisine American

Servings

Calories 128 kcal

Ingredients

2 pounds large carrots
2 cups vegetable stock
2½ tablespoons unsalted butter, cut into small pieces
2½ tablespoons apricot jam
½ teaspoon 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 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.
Garnish. If desired, garnish with finely chopped chives or scallions.

Notes

Calorie count is only an estimate.

Keywords sweet carrot recipes, sides for Rosh Hashanah, vegetarian sides

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