Here's a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with dried cranberries and balanced with a bit of lemon. It's a nice everyday side dish and a welcome addition to fall and winter holiday meals, and it comes together quickly enough for a weeknight without feeling like an afterthought — from raw carrots to table in about 20 minutes.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Carrots. Sliced into coins or on the diagonal, thinly, so they cook quickly and pick up the glaze evenly.
- Dried cranberries. Add sweet-tart bursts of flavor and a festive pop of color that makes this feel like a holiday side even on a Tuesday.
- Red onion. Adds a mild, slightly sweet allium base to the dish without overpowering the carrots.
- Cinnamon and nutmeg. Warm spices that complement the natural sweetness of the carrots and cranberries — use a light hand so the spices support rather than dominate.
- Lemon juice. Cuts through the sweetness and keeps the dish from tasting one-note.
Variations
- Swap the dried fruit. Sliced dried apricots, dates, or raisins all work well in place of cranberries.
- Add crunch. Toasted walnuts or slivered almonds scattered on top add texture and make the dish feel more substantial.
- Add fresh herbs. A little fresh thyme along with the parsley adds another layer of flavor.
- Make it a glaze. A touch of maple syrup added near the end intensifies the sweet side of the dish for a more dessert-adjacent holiday side.
- Add ginger. A little freshly grated ginger stirred in with the spices adds a warm, slightly peppery note.
Tips for the Best Sauteed Carrots with Cranberries
- Slice the carrots thinly and evenly. This helps them cook through quickly and at the same rate, avoiding a mix of crisp and mushy pieces.
- Keep the skillet from drying out. Add a few drops of water as needed while the carrots cook, especially if your pan runs hot.
- Add lemon juice to taste. Start with less and add more gradually to balance the sweetness rather than dumping it all in at once.
- Toast the nuts if using. A few minutes in a dry skillet brings out their flavor before scattering them over the finished dish.
- Don't skip the onion. Even a small amount adds a savory backbone that keeps the dish from tasting purely sweet.
Make Ahead & Storage
This dish keeps well in a sealed container in the refrigerator for up to 4 days, and the flavor actually improves after a day as the spices and cranberries meld with the carrots. Reheat gently on the stovetop or in the microwave, adding a splash of water if it's dried out.
How to Serve
Serve warm as an everyday side dish, or bring it to the table for fall and winter holiday meals, including Jewish New Year (Rosh Hashanah) menus.
Recipe
Sauteed Carrots with Cranberries
Ingredients
- 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 cranberries
- 1 teaspoon agave nectar
- juice of ½ to 1 lemon to taste
- ¼ cup minced fresh parsley
- ¼ teaspoon cinnamon
- nutmeg a pinch
- salt and freshly ground pepper to taste
- toasted walnuts or slivered almonds for topping, optional
Instructions
- 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 cranberries, agave, lemon juice, parsley, cinnamon, nutmeg, salt, and pepper, and sauté 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 walnuts or almonds over the top if desired.
Notes
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