Ingredients for Apricot Carrots
- 1 pound mini-carrots
- 1/4 cup apricot preserves
- 1 tablespoon butter
- Lemon Juice
- Orange Peel
- Ground Nutmeg
- 1 cup water
- pinch of salt
- pinch of pepper
- about 2 tablespoons reserved cooking liquid
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How to Make Apricot Carrots
- Wash and thoroughly clean 1 pound of mini-carrots.
- Place carrots in a medium saucepan and add 1 cup of water.
- Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 8 minutes, or until carrots are crisp-tender.
- Drain the carrots, reserving about 2 tablespoons of the cooking liquid.
- Return the carrots to the saucepan. Add 1/4 cup apricot preserves, 1 tablespoon butter, and a pinch of salt and pepper.
- Cook and stir over medium heat for 3-5 minutes, or until the preserves are melted and the carrots are evenly coated and glistening. Add a tablespoon or two of the reserved cooking liquid if needed to prevent sticking.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
50g
Fat
9g
Carbs
7g
