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Apricot-Glazed Baby Carrots

Wine & Dine
Serves4
Prep0:10
Cooking time0:25
Total0:40
Vegetables

Ingredients

Directions

1.

In a large saucepan, ADD carrots, salt and enough water to cover; bring to BOIL; COVER and COOK until carrots are tender, about 15 to 20 minutes; DRAIN and RESERVE carrots.

2.

Over medium heat, MELT butter in saucepan; STIR in preserves until blended; STIR in remaining salt, nutmeg, orange rind and orange juice; COOK five minutes.

3.

RETURN carrots to saucepan; TOSS gently to coat.

Garnish with chopped parsley.

As an alternative in step 1, carrots may be placed in a steamer basket (omit the salt) with just enough water to reach the bottom of the basket and steamed, covered, until tender.

From Southern Living Mag

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 190 Calories; 9g Fat (42.0% calories from fat); 1g Protein; 28g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 807mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.