Sautéed Carrots with Almonds
This simple side dish of carrots embellished with almonds and herbs brings color and natural sweetness to the dinner plate. It’s a favorite vegetable dish to serve with a Passover or Jewish New Year dinner. Photos by Evan Atlas.
Serves: 8 to 10
- 1/3 cup sliced or slivered almonds
- 1 tablespoon olive oil or fragrant nut oil
- 1/3 cup apple juice or other fruit juice, or as needed
- 2 pounds carrots, peeled and thinly sliced
- 1 tablespoon lemon juice, or more, to taste
- 2 tablespoons agave nectar or maple syrup
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh dill or chives
- Salt and freshly ground pepper to taste
Heat a large skillet. Toast the almonds over medium-low heat until fragrant and just starting to turn golden. Remove from the skillet to a plate or bowl and set aside.
Heat the oil and juice in the same skillet. Add the carrots and cook over medium heat, stirring frequently, until tender-crisp and beginning to turn golden, about 10 to 15 minutes. If the skillet begins to turn dry, sprinkle in additional juice while cooking.
Continue to cook, stirring frequently, until the carrots are just tender. Stir in the remaining ingredients, and continue to cook, stirring, for just another minute or so. Taste to adjust the lemon/agave balance, then sprinkle with the almonds. Transfer to a serving container or serve straight from the skillet.