Carrots w/Spicy Apricot Jam, Mint, and Almonds

This is a great way to use up the last ¼ cup (75 g) of jam often left in the refrigerator. I like apricot the best, but you can use raspberry, blueberry, cherry, or strawberry. Roast the carrots first, then dress and rebrown the carrots with the jam so the jam doesn’t burn beyond the point of pleasantness. Note: If your jam is particularly sweet, add a squeeze of lemon over the whole thing to tart it up.