Servings: Serves 4–6
In a small skillet over medium-high heat, toast pine nuts until golden, about 3 minutes, shaking pan to ensure even cooking. Set aside.
Melt butter in a medium saucepan over medium heat. Stir in jam, sugar, vinegar, salt, cinnamon, and 3/4 cup water, and bring to a simmer. Add carrots; bring to a simmer, then cook, covered, 10 minutes. Increase heat to medium high, uncover, and continue cooking, swirling pan to ensure even cooking, until liquid has reduced to a glaze and carrots are tender, about 5 minutes more.
Remove from heat, add apricots, and stir well to coat with glaze. Transfer to a serving dish and sprinkle with pine nuts, scallions, and mint.
Garnish with mint sprigs. Serve immediately.
Note: Serve this with quinoa or brown rice.
From the August 2010 issue of O, The Oprah Magazine
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