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)
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.