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Apricot Agrodolce Glazed Carrots and Beets

Jun 22, 2025

Sweet, tangy, and spiced with a hint of the exotic, this Apricot Agrodolce Glazed Carrots and Beets recipe transforms humble root vegetables into a dish bursting with personality. The agrodolce—Italian for "sour-sweet"—is made from a silky apricot purée laced with warm cardamom and aromatic fennel seeds, balanced with vinegar and just enough sugar to create a luscious glaze. This is a side dish that shines on holiday tables or makes an ordinary weeknight meal feel special.

Why You’ll Love It:
The glaze clings to the vegetables as they cook down, creating a jammy, richly flavored coating. It's a low-effort, high-impact recipe—just blend, simmer, and let time do the work.

Ingredients:
1 cup (about 240 g) apricot purée
1/4 cup (50 g) sugar
1/8 cup (30 ml) vinegar
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons fennel seed
Salt to taste
4 cups (about 600 g) large diced carrots and/or beets

Instructions:
In a blender, combine the apricot purée, sugar, vinegar, cardamom, fennel seed, and a generous pinch of salt. Blend until completely smooth and well combined.

Place the diced carrots and/or beets into a large sauté pan and pour the apricot glaze over the vegetables. Stir to coat evenly. Cover the pan and cook on low heat for about 30 minutes, or until the vegetables are fork-tender and the glaze is thickened. Stir occasionally during cooking to ensure even coating and prevent sticking.

Serving Tip:
These glazed vegetables are perfect alongside roasted meats or grain bowls. For added flair, finish with a sprinkle of fresh herbs or a drizzle of yogurt.

Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!

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