Sautéed Carrots with Almonds
A simple side dish of carrots embellished with toasted almonds and fresh herbs, bringing color and natural sweetness to the dinner plate.
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Servings:
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
A favorite vegetable dish to serve with a Passover or Jewish New Year dinner.
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