Glazed Apricot Carrots With Peppers

A sweet carrot side dish the kids won’t be able to resist.

Directions

1. Slice the carrots into disks half an inch thick. Cook in boiling, salted water until nearly tender, about 10–12 minutes.

2. Add the red pepper and onion and simmer four to five minutes longer. Drain well and return the pot to the heat.

3. Stir in the jam and dill and mix well. Season with salt and pepper.

Carrots Cooked vegetables Peppers Pesach Vegetable sides Veggie side dishes Veggie sides