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Roasted Carrots with Apricot Glaze

A rimmed baking sheet filled with roasted carrots with apricot glaze, chopped almonds, and torn mint.
These roasted carrots with apricot glaze are an easy and unexpected side dish made with carrots that are roasted until wrinkly and glazed with the sweetness of jam along with the spiciness of chile oil (use as much or as little heat as you like). Definitely not your same old hum drum steamed carrots.
Abra Berens

Prep 20 mins
Cook 55 mins
Total 1 hr 15 mins
4 to 6 servings


For the chile oil

  • 2 cups olive oil or mild vegetable oil
  • 1/4 cup crushed red chile flakes
  • 1 teaspoon sea salt

For the roasted carrots

  • 3 pounds carrots scrubbed
  • 1 to 2 tablespoons olive oil or mild vegetable oil
  • 1/2 teaspoon sea salt or to taste
  • 1/4 cup apricot jam preferably smooth
  • 2 tablespoons chile oil (see recipe above)
  • 1/2 cup almonds
  • 10 sprigs mint and/or a handful cilantro leaves picked and roughly torn chopped or torn


Make the chile oil

  • In a medium saucepan over medium heat, warm 1/2 cup of the oil until it shimmers.
  • Remove from the heat and add the chili flakes and salt. Let sit until fragrant, about 3 minutes.
  • Add the rest of the oil to the chile flakes. Let cool completely and store in a jar on the counter. The flavor will become more nuanced as it ages.

Roast the carrots

  • Preheat the oven to 425°F (220°C). For easier cleanup, line a rimmed baking sheet with aluminum foil.
  • Cut the carrots into large chunks of equal size or leave them whole.

    TESTER TIP: Use carrots that are uniform in size to ensure even cooking.

  • On the baking sheet, toss the carrots with the oil and salt. Spread the carrots evenly, leaving space between them so they don’t steam. Roast until tender, 35 to 55 minutes, depending on the carrots’ size.
  • Meanwhile, while the carrots roast, in a small bowl, whisk together the jam and 2 tablespoons chile oil. Taste and, if desired, add more chile oil.
  • When the carrots are golden brownand tender, toss them with the jam mixture and return to the oven for about 5 minutes.
  • Meanwhile, turn the almonds onto a second rimmed baking sheet and slide them in the oven to warm, about 5 minutes. Transfer to a plate or cutting board to cool and, if desired, coarsely chop them.
  • Transfer the carrots to a platter and scatter with the almonds and mint and/or cilantro. Serve hot, warm, or at room temperature.