Abra Berens and Jess Piskor of Bare Knuckle Farm in Northport share a delicious veggie side dish recipe. Serve these roast carrots at Thanksgiving dinner.
- ¼ cup apricot kernels, lightly toasted
- 2 bunches carrots, washed and cut into 3” pieces
- 1 ½ tablespoons olive oil
- Salt and pepper
- 1 tablespoon water
- ¼ cup apricot jam
- ¼ cup almonds
- 2 tablespoons parsley, minced
Pre-heat oven to 400 degrees. Spread apricot kernels on a cookie sheet in a single layer and toast until lightly browned and fragrant. Remove apricot kernels from oven, allow to cool, roughly chop and set aside.
In a medium mixing bowl combine carrots and olive oil, season liberally with salt and pepper and toss to coat. Spread carrots onto a cookie sheet, leaving space between the pieces, and roast on top rack of oven until browned on the outside and tender when pierced with a fork, approximately 25 minutes. In a medium mixing bowl whisk together water and apricot jam. Remove carrots from oven, toss with jam mixture and return to oven for five minutes until jam starts to caramelize. Remove carrots from oven, transfer to serving platter and garnish with apricot kernels, almonds and parsley.