Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.
- 1 tablespoon canola oil
- 1 1/2 pounds carrots, peeled and cut into 1/4-inch rounds
- 1/3 cup seedless golden raisins
- 1/4 cup freshly squeezed orange juice
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons brown sugar
- kosher salt and ground black pepper to taste
- 2 tablespoons minced fresh parsley
- Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.