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.
Rosh Hashanah carrots are perfect!
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.
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.)
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
- 2½ tablespoons unsalted butter
- 2½ tablespoons apricot jam
- salt to taste
- 1 tablespoon chives for garnish, washed and dried, finely chopped
Peel and cut the carrots into ½-inch slices, diagonally.
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.
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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