Sautéed Carrots with Dried Fruits

Sautéed Carrots with dried fruits

Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon. It’s a nice everyday side dish and a welcome addition to fall and winter holiday meals. Photos by Hannah Kaminsky.

Serves: 6

  • 1 1/2 tablespoons olive oil
  • 1 medium red onion, quartered and sliced
  • 1 pound carrots, peeled and thinly sliced into coins or on the diagonal
  • 2/3 cup dried fruit (sliced apricots, mission figs, or dates; raisins,
    cranberries, cherries, or a combination)
  • 1 teaspoon agave nectar
  • Juice of 1/2 to 1 lemon, to taste
  • 1/4 cup minced fresh parley
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • Toasted waltnuts or slivered almonds for topping, optional

Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent.

Add the carrots and sauté for 5 minutes. Add the remaining ingredients, except the optional almonds, and sauté for just until the carrots are tender-crisp. Add drops of water if the skillet gets dry as the carrots cook.

Transfer to a serving container or serve straight from the skillet, scattering toasted almonds over the top if desired.

Carrots with dried fruits

Sautéed Carrots with dried fruits


One comment on “Sautéed Carrots with Dried Fruits

  1. Alyianna Baggins

    This dish is very delicious! I used raisins, dried cranberries, prunes, and figs in my version.

    God bless!
    – Alyianna

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