Sautéed Carrots with Dried Fruits

Carrot bunches

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.

Serves: 6

  • 1 1/2 tablespoons olive oil
  • 1 medium red onion, quartered and sliced
  • 1 pound carrots, peeled and thinly sliced
  • 2/3 cup sliced or chopped dried fruit (apricots,
    mission figs, or prunes, 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 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.


One Response to “Sautéed Carrots with Dried Fruits”

  1. Alyianna Baggins says:

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

    God bless!
    - Alyianna

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