Sauteed Carrots with Almonds

These carrots get sauteed in margarine until they pick up golden color on the edges, which concentrates their natural sweetness. Then a splash of apple juice goes in and cooks down until fully absorbed, glazing each slice with a thin, fruity coating instead of sitting in a pool of liquid.

Lemon juice added at the end brightens the whole dish and keeps the sweetness from becoming one-note. Chives add a mild onion freshness, and sliced almonds bring the crunch that sauteed carrots always need.

Using margarine instead of butter makes this dairy-free and suitable for kosher meals where you’re serving meat alongside. It’s a thoughtful detail that also makes it accessible for anyone avoiding dairy.

Pro Tips

• Slice the carrots evenly, about ¼ inch thick. Uneven pieces mean some are mushy while others are still raw in the center.
• Don’t crowd the skillet. If the carrots are piled up, they steam instead of saute and you won’t get that golden caramelization.
• Add the apple juice after the carrots have some color. The sugar in the juice helps build a glaze, but only if the pan is hot enough to cook it off quickly.
• Toast the almonds separately in a dry pan for extra flavor, or add them raw to the carrots in the last minute of cooking.

Variations

• Honey-ginger: Add a teaspoon of grated fresh ginger and a drizzle of honey instead of the apple juice for a warmer, spicier glaze.
• Moroccan twist: Stir in a pinch of cumin and cinnamon with the lemon juice. Top with chopped pistachios instead of almonds.