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    Home » Recipes » Jewish New Year

    Sautéed Carrots with Dried Fruits

    Published: Jul 17, 2011 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    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.

    Carrots with dried fruits

    Sautéed Carrots with dried fruits

    • Here are more recipes for making the most of carrots.
    • Return to Jewish New Year (Rosh Hashanah) recipes and menus.
    « Harvest Sangria
    Lettuce: A New Spin »

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    Comments

    1. Alyianna Baggins says

      November 26, 2012 at 4:21 pm

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

      God bless!
      - Alyianna

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