They’re good for you.

Aaaaaaannnnd…you already hate this dish. There’s nothing else I had to say. Those four words are the death knell for food, surfacing enough childhood trauma to fund your therapist’s third home.

On the other hand, the word healthy - which pretty much means the same thing, right? - seems to cover all manner of sins. Flavorless with a dusty texture reminiscent of cardboard but GMO free and organic? Seconds please!

I may have just revealed a bias. When it comes to food, I prefer good-and-good-for-you. Give me delicious food with high nutritional value that lights up my taste buds with joy.

Like these carrots. Floral apricot preserves, lightly tart white balsamic vinegar, the bright pop of heat from red pepper flakes and rich, slow cooked shallots balance the potentially cloying sweetness of cooked carrots. Leaving them firm with the delightful mouthfeel of a glaze takes care of those mushy canned and frozen carrot memories.

Besides, cooking - but not over-cooking - carrots makes more beta carotene available for our bodies. So…they’re good for you, but we don’t need to talk about that.

Apricot Chile Glazed Carrots

Serves 6

Get ready to like cooked carrots. The floral notes of apricot and earthy chile flakes ground the sweetness of the carrots and preserves. A little heat makes them pop! Recipe from my cookbook Seasons to Taste: Farm-fresh Joy for Kitchen and Table.

Photography by Sam Armocido

Ingredients: 

• 4 carrots cut in 2” matchsticks, about 4 cups 

• 2 tbs butter 

• 2 shallots, thinly sliced 

• 1/8 tsp crushed red pepper flakes

• ½ cup apricot preserves

• 3 tbs white balsamic vinegar 

• White pepper

Directions:

• Steam carrots 5-6 minutes until just tender outside, but still quite firm in the center. Remove from heat and leave covered. 

• Melt 2 tbs butter in 12” skillet over medium-low heat. 

• Add shallots and cook until they begin to turn a rich, brown, about 7-10 minutes. Add pepper flakes and cook for one minute longer. 

• Add carrots and a pinch of salt. Cook, stirring a few times, until carrots begin to brown on edges. 

• Add apricot preserves and white balsamic vinegar and toss, glazing the carrots as the preserves melt and the vinegar reduces. 

• Season to taste with additional salt, white pepper and vinegar.

TIP: Steaming the carrots first means you don’t have to cook them as long in the pan, allowing them to brown quickly but without burning.

Sidebar: Thanksgiving in March.

My cousin-in-law Sarah started a wonderful tradition. Each March, she and her husband Mike gather together at my Aunt and Uncle’s home, along with my cousin Laura, for Thanksgiving in March. The holiday was created so they could enjoy one of their favorite meals without a huge crowd, while trying out some non-traditional recipes. This year, home for a month to write the stories for this cookbook, I was invited. 

It was a perfect day at Aunt Ali and Uncle Paul’s. We relaxed, sat in the kitchen while casually cooking together, and even poured a few drinks. More than twelve hours flashed by in a pleasant blur of easy conversation and laughter. I was honored to receive a coveted seat at the table -- and overjoyed to add my Root Vegetable Gratin and Apricot and Chile Glazed Carrots to a table filled with incredible food.

I’m already currying favor for next year’s invitation. I’ve been told a pot of Celery Root Soup just may clinch the deal.