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:
- Carrot Ginger Soba Noodles
- Cardamom Roasted Baby Carrots
- Vegan Coconut Spiced Carrot Soup
- Upside Down Carrot Apricot Cake
- Balsamic Roasted Carrots
Apricot Glazed Carrots
- 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)
- 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.
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