Widely used during fall's High Holy Days, honey is a Jewish symbol of sweetness. In addition to the Rosh Hashanah dinner or the kol nidre Yom Kippur dinner (the night before the fast), this easy dish is also a common staple for Friday night Shabbat meals. If you use small baby carrots, there's no need to slice them; if using whole carrots, peel and slice into coins.
Ingredients
- 1 tablespoon olive oil
- 1 16-ounce bag organic baby carrots
- 1/2 cup unsweetened apple juice
- 2 tablespoons honey
- Salt and pepper
- 2 tablespoons minced fresh parsley
Instructions
- Heat oil in a medium saucepan. Add carrots and cook until just starting to brown, 3-4 minutes. Stir in juice and honey. Bring to a boil, then reduce heat to low. Continue cooking until liquid has evaporated and carrots are tender, about 15 minutes.
- Remove from heat and season to taste with salt and pepper. Garnish with parsley and serve hot.
Notes
PER SERVING: 84 cal, 24% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 16g carb, 3g fiber, 28mg sodium
