Apricot Glazed Carrots are a perfect vegetarian side dish for Rosh Hashanah or any other meal. They’re tender, sweet and make for a beautiful presentation.
Inspiration for Apricot Glazed Carrots
To be honest with you, my favorite part about the Jewish holidays — well, all holidays — is the food.
I love small plates of sweet, delicious side dishes that together make up a meal. And these Apricot Glazed Carrots are absolutely perfect as part of a Rosh Hashanah meal.
Why do we eat sweet foods for Rosh Hashanah?
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 almost anything!
What you need to make Apricot Glazed Carrots
Carrots, vegetable stock, butter, apricot jam and a sprinkling of chives, salt and pepper. That’s it!
I especially love them with my Rosemary-Honey Turkey Meatballs. Together, the two can make a super cozy, comfort food meal.
How to Make Them
This recipe is quite easy . . .
- Peel and cut the carrots.
- Add carrots to a large sauté pan with the stock.
- Evenly distribute the butter, jam, and a bit of salt.
- Bring to a boil. Reduce the heat to low-medium and let the carrots cook at a strong 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.
(More detailed instructions are below.)
Enjoy!
Apricot Glazed Carrots are a perfect vegetarian side dish for Rosh Hashanah or any other meal. They're tender, sweet and make for a beautiful presentation.
- 2 pounds large carrots
- 2 cups vegetable stock
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons apricot jam
- salt to taste
- 1 tablespoon chives for garnish, washed and dried, finely chopped
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Peel and cut the carrots into 1/2-inch slices, diagonally.
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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.
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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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averagebetty says
Gorgeous photos! And what a way to switch up a side of carrots 🙂
valentina says
Aww, thanks! 😀
David says
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 says
How nice. I hope it was a lovely celebration. I do love the traditions and rituals too — and the time with friends and family. 🙂