Apricot Jalapeno Glazed Carrots Recipe

Ingredients for Apricot Jalapeno Glazed Carrots

• Baby Carrots
• 2 tablespoons butter
• Garlic Clove
• 1/2-1 jalapeno, finely minced (remove seeds for less heat)
• 1 teaspoon fresh rosemary, chopped
• Apricot Preserves
• 1 tablespoon brown sugar
• Dijon Mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste

How to Make Apricot Jalapeno Glazed Carrots

1. Steam 1 pound of carrots, peeled and chopped, in a tightly covered dish with 2 tablespoons of water for 2 minutes, until almost tender.
2. Melt 2 tablespoons of butter over medium-high heat in a small skillet.
3. Add the partially cooked carrots and fry in the butter for 2-3 minutes, until starting to brown slightly.
4. Reduce heat to medium. Add 2 cloves of minced garlic, 1/2-1 jalapeno, finely minced (remove seeds for less heat), and 1 teaspoon of fresh rosemary, chopped. Saute for 1 minute, until fragrant.
5. Stir in 1/4 cup apricot preserves, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard.
6. Continue stirring until the preserves are melted and the carrots are evenly glazed, about 2-3 minutes.
7. Stir in 1 teaspoon of lemon juice and season with salt and pepper to taste.