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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Light, fresh, and full of flavor, this carrot dish is sautéed with garlic and onions, then tossed with dill for an herby finish. It’s the perfect Yom Tov side — delicious warm or served at room temperature as a salad. On Rosh Hashanah, we eat carrots as a zechus that our merits be multiplied in the coming year. This dish brings that hope to the table in the most flavorful way.
4 tablespoons Gefen Olive Oil
2 medium onions, diced
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 pounds (910 grams) carrots, shredded or spiralized (not packaged shredded carrots)
1 large red pepper, diced
1 jalapeño pepper, diced
3/4 cup chopped fresh dill
juice of 1 lemon or 3 tablespoons Gefen Lemon Juice
salt, to taste
pepper, to taste
Heat oil in a sauté pan.
Add onions and sauté until translucent. Add garlic and sauté for another two minutes. Then add carrots and sauté for 10 minutes, until softened.
Add peppers, dill, lemon juice, salt, and pepper and simmer for 5 minutes. Remove from heat and allow mixture to sit in the covered pan for 15 minutes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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