Apricot carrots are a delightfully different side dish that kids love. Simple carrots are elevated by the addition of apricots, balsamic vinegar, and green onions. This easy side dish goes together fast and may be multiplied for larger crowds.
Feel free to use any color of carrot. Did you know there are purple, white, yellow, and red carrots? Do not confuse parsnips, which look like giant white carrots. They are sweeter than their look-alike cousins, but feel free to substitute.
When selecting carrots, choose the skinniest ones you can find. The thicker they grow, the bigger the center core gets. The center core can be woody and bitter. One carrot provides 200% of the recommended daily allowance of Vitamin A (betacarotene).
Interestingly enough, Mel Blanc, the celebrated voice of the cartoon Bugs Bunny, allegedly did not care one bit for carrots. 🙂
Apricot Carrots Recipe
2 Tablespoons butter
6 medium carrots (about 1/2 pound), peeled and sliced into thin rounds
1/2 cup chicken broth or water
1/2 cup (12 to 14) dried apricots, coarsely chopped
1 teaspoon honey
1 teaspoon white balsamic vinegar
1/4 teaspoon ground cinnamon
2 green onions (scallions), sliced very thin, green parts included
Salt and pepper to taste
In a medium saucepan, saute the carrots in the butter over medium heat for 3 minutes.
Add the chicken broth or water, apricots, honey, white balsamic vinegar, and cinnamon to the carrots. Cover and simmer for 4 minutes. Add the green onions, cover again, and simmer an additional 1 to 2 minutes until carrots are al dente. Season to taste with salt and pepper.
This apricot carrots recipe is easily multiplied.
Yield: about 4 servings
Apricot Carrots Recipe Photo ©2020 Peggy Filippone