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 ½ tablespoons olive oil
- 1 medium red onion, quartered and sliced
- 1 pound carrots, peeled and thinly sliced into coins or on the diagonal
- ⅔ cup dried fruit (sliced apricots, mission figs, or dates; raisins,
cranberries, cherries, or a combination) - 1 teaspoon agave nectar
- Juice of ½ to 1 lemon, to taste
- ¼ cup minced fresh parley
- ¼ 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.
- Here are more recipes for making the most of carrots.
- Return to Jewish New Year (Rosh Hashanah) recipes and menus.
Alyianna Baggins says
This dish is very delicious! I used raisins, dried cranberries, prunes, and figs in my version.
God bless!
- Alyianna