Sautéed Carrots With Toasted Almonds

READY IN: 25mins
Recipe by COOKGIRl

In the Sephardic tradition, carrots with almonds is a delicious side dish and we like it as an accompaniment to the Thanksgiving meal. From Vegetarian Celebration: Menus for Holidays and Other Festive Occasions.

Top Review by UmmBinat

Umm sorry to mess too but I used fresh garlic instead of garlic chives like another reviewer. I did however do it correctly on the stove top! I used sweet (unsalted) butter, canola oil (yes I wish there was an alternative), about 1 tbs organic apple cider vinegar and water in place of the liquid, blanched slivered almonds I toasted in a dry pan, sea salt, plus the rest of the ingredients. Served along side recipe#163140 and recipe#116485. Made for APRIL/MAY 2012 NA/ME TAG!

Ingredients Nutrition

  • 1 12 tablespoons butter
  • 1 teaspoon bland oil
  • 1 lb fresh carrot, peeled, thinly sliced into matchsticks (the best quality carrots you can find)
  • 14 cup apple juice (or apple cider)
  • 1 tablespoon fresh garlic chives
  • 14 cup slivered almonds, toasted
  • 1 dash salt
  • 1 dash white pepper


  1. In a large skillet heat the pan on medium heat.
  2. Add the butter and melt. Be careful not to burn the butter.
  3. Next add the oil.
  4. Saute the carrots, stirring frequently until they start to turn golden and are crisp-tender about 10-12 minutes.
  5. Do not allow the skillet to turn dry- adding a little apple juice if necessary.
  6. When the carrots are crisp-tender add the remaining apple juice and saute mixture until liquid is absorbed.
  7. Finally, stir in the lemon juice, chives, toasted almonds, salt and white pepper.

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