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, but simple enough to make any night of the week when you want something quick, colorful, and a little bit special.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Carrots. Sliced thinly, on the diagonal or into coins, so they cook quickly and evenly without needing to be blanched first.
- Almonds. Toasting them first brings out a deeper, nuttier flavor than raw almonds would give — a few minutes in a dry skillet is all it takes.
- Apple juice. Adds natural sweetness and moisture as the carrots cook — any fruit juice works well, including orange juice for a brighter citrus note.
- Agave nectar or maple syrup. Balances the lemon juice for a sweet-tart finish that keeps the dish from tasting one-note.
- Fresh dill or chives. A finishing herb that adds a fresh, slightly grassy contrast to the sweet glaze.
Variations
- Swap the nuts. Toasted pecans or pistachios work well in place of almonds, or use pepitas for a nut-free option.
- Add warm spice. A pinch of cinnamon or ginger pairs nicely with the sweet glaze, especially for a holiday table.
- Change the herbs. Fresh mint is a nice substitute for dill or chives, and pairs particularly well with the orange juice variation.
- Add dried fruit. A handful of raisins or chopped dried apricots stirred in near the end adds extra sweetness and chew.
- Roast instead of sauté. For a deeper caramelized flavor, roast the carrot coins at 425°F until tender, then toss with the same glaze ingredients.
Tips for the Best Sauteed Carrots with Almonds
- Toast the almonds first. A few minutes in a dry skillet, stirring frequently so they don't scorch, makes a big difference in flavor compared to raw almonds.
- Slice the carrots thinly and evenly. Uniform pieces cook through at the same rate, so you don't end up with a mix of crisp and mushy carrots.
- Add juice as needed. If the skillet starts to dry out while the carrots cook, sprinkle in a little more juice rather than letting them scorch.
- Taste and adjust before serving. Balance the lemon juice and agave to your preference — the right ratio depends a lot on how sweet your carrots and juice are.
- Add the almonds last. Stirring them in just before serving keeps them crunchy instead of softening in the sauce.
Make Ahead & Storage
These carrots keep well in a sealed container in the refrigerator for up to 3 days — the flavor actually deepens overnight, though the almonds soften somewhat. Reheat gently in a skillet, and add a fresh sprinkle of toasted almonds just before serving to bring back the crunch.
How to Serve
Serve warm as a colorful side dish, especially welcome at a Passover or Jewish New Year dinner, or alongside any weeknight meal that could use a pop of color.
Recipe
Sautéed Carrots with Almonds
Ingredients
- ⅓ cup sliced or slivered almonds
- 1 tablespoon olive oil or fragrant nut oil
- ⅓ 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
- ¼ cup minced fresh parsley
- 2 tablespoons minced fresh dill or chives
- salt and freshly ground pepper to taste
Instructions
- 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.
Notes
Here are more recipes for making the most of carrots. Find more ways to make Special Occasions and Entertaining easier and healthier.
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