If you love a sticky glazed carrot, you’ve come to the right place. You might be more familiar with your Aunt Sally’s version, cloaked in brown sugar — these are not that. They get their sweetness from apricot jam and carrot juice for an ultra carrot-y flavor, with lots of butter and a touch of chile to balance it all out. As they cook, the liquid reduces into a beautiful, glossy, bright orange glaze that clings to every carrot. Stunning side dish. Absolutely worth bumping your usual go-to for.

Cooks note: We tested a bunch of different apricot jams in the development of this recipe and our favorites were Stonewall Kitchen, Smucker’s, and St. Dalfour. You’ll also need it for La Salade, so fear not, it shall not go to waste!

*Make ahead: You can make the carrots and sauce 2 days in advance. Refrigerate them separately, covered. Rewarm them gently together in a skillet before serving.