Glazed Carrots and Apricots with Pine Nuts and Mint
Recipe created by Heidi Johansen
Carrots glazed in apricot jam are tossed with fresh apricots, pine nuts, and mint leaves, and served over grains. This summer side dish is a part of the summer fruit menu.
Servings: Serves 4–6
  • 3 Tbsp. pine nuts
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. apricot jam
  • 1 Tbsp. sugar
  • 2 tsp. sherry vinegar
  • 1 tsp. kosher salt
  • 1/4 tsp. cinnamon
  • 1 1/2 pounds medium-sized carrots (about 7), peeled and sliced on the bias into 2-inch pieces
  • 7 ripe apricots , quartered
  • 3 scallions , finely sliced on the bias, white and light green parts only
  • 1/4 cup fresh mint leaves , plus sprigs for garnish (optional)
  • Directions
    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.


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