Apricot Glazed Carrots on an Italian gold-rimmed plate.

Apricot Glazed Carrots

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.

Course Side Dish
Cuisine American
Keyword sides for Rosh Hashanah
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 to 6
Calories 192 kcal
Author Valentina K. Wein


  • 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


  1. Peel and cut the carrots into 1/2-inch slices, diagonally.

  2. 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.
  3. 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.