Orange-Honey Glazed Carrots with Apricots
This carrot dish is inspired by my grandmother’s carrot tzimmes, but it’s much quicker and easier to make.
The combination of carrots, dried apricots, orange juice, and a little honey creates plenty of natural sweetness, while lime juice, coriander, garlic, and fresh cilantro keep the dish balanced rather than overly sweet.
It’s an easy side dish for a weeknight dinner, but it’s also special enough to put on a holiday table.
And if cilantro tastes like soap to you, leave it out. We have genetics to thank for that one.
Ingredients
- 6 carrots, preferably rainbow carrots
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 4 unsulfured dried apricots, chopped
- 1 tablespoon honey, or maple syrup for a vegan version
- ¼ teaspoon ground coriander
- ½ cup orange juice
- 1 cup water
- Salt, to taste
- Freshly ground black pepper, to taste
- Juice of ½ lime
- 1 tablespoon fresh cilantro, finely chopped
Directions
- Slice the carrots into thin rounds, about ⅛ inch thick. Chop the dried apricots into small pieces.
- Heat the olive oil in a large skillet over low heat. Add the carrots, garlic, apricots, honey, coriander, orange juice, water, and a pinch of salt.
- Cover and simmer for about 20 minutes, or until the carrots are tender and most of the liquid has cooked down. Add a little more water if needed while the carrots cook.
- Once the carrots are tender, stir in the black pepper, lime juice, and cilantro. Taste and adjust the salt and lime juice as needed.
Serve warm or at room temperature.
