Apricot kernels are the dried center of the apricot pit. They have a nutty and sometimes slightly bitter flavor that plays against the sweetness of the jam and roasted carrots. The key to this dish is to roast the carrots longer and hotter than you feel comfortable. Steel your nerve and you will be rewarded with carrots with a crunchy “exoskeleton” and soft sweet center. Slightly burning the carrots and the jam help keep the dish from being too sweet.

• 2 bunches carrots, cleaned
• olive oil
• ¼ C apricot jam
• 1 Tablespoon water
• ¼ Cup almonds
• ¼ Cup apricot kernels (available in the bulk section at Oryana), lightly toasted
• 2 Tablespoon parsley or mint, roughly chopped

1. Heat the oven to 400F
2. Cut the carrots into 3” pieces and toss with olive oil, salt and pepper
3. Spread carrots onto a cookie sheet so there is some space between them. Too many will make them steam instead of roast
4. Roast until the carrots are tender when pierced with a fork and crunchy on the outside
5. While carrots are roasting, thin the jam with the water by whisking together
6. Toast the apricot kernels on a cookie sheet until they are just brown and smell fragrant. When cool, roughly chop the kernels (or smash them with the back of a frying pan)
7. Toss carrots with the jam and pop back in the oven for 5 minutes to slightly burn the jam (this can also be done on the grill for an extra smoky flavor)
8. Remove from oven, transfer to a serving platter and top with parsley and apricot kernels