Lunch: Glazed Carrots and Apricots with Pine Nuts and Mint

This sweet-and-savory side dish is best served with quinoa or brown rice.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts

Health and fertility benefits of Glazed Carrots and Apricots with Pine Nuts and Mint

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3 tbsp. pine nuts
3 tbsp. unsalted butter
2 tbsp. apricot jam
1 tbsp. sugar
2 tsp. sherry vinegar
1 tsp. kosher salt
1/4 tsp. cinnamon
1 1/2 lb. medium-sized carrots
7 ripe apricots
3 scallions
1/4 c. fresh mint leaves (optional)

Instructions

In a small skillet over medium-high heat, toast pine nuts until golden, about 3 minutes, shaking pan to ensure even cooking. Set aside.
Melt butter in a medium saucepan over medium heat. Stir in jam, sugar, vinegar, salt, cinnamon, and 3/4 cup water, and bring to a simmer. Add carrots; bring to a simmer, then cook, covered, 10 minutes. Increase heat to medium high, uncover, and continue cooking, swirling pan to ensure even cooking, until liquid has reduced to a glaze and carrots are tender, about 5 minutes more.
Remove from heat, add apricots, and stir well to coat with glaze. Transfer to a serving dish and sprinkle with pine nuts, scallions, and mint.
Garnish with mint sprigs. Serve immediately.

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