Wednesday, April 4, 2012

Apricot Glazed Carrots


I have to admit - the idea of a glaze on cooked carrots didn't immediately appeal to me.  But I kept bumping into recipes and commenters who raved about how much their kids loved the recipes.  So I figured, if kids love it, it can't be too far out there in the Fancy Food Galaxy, right?


Definitely right!  I had no idea that I'd like this too, but I really do!  The glaze adds a mild flavor to the carrots that actually enhances them and makes them taste a little less... carrot-y?  And because it was exceedingly quick to throw together, this recipe would make a fantastic addition to your Easter dinner menu.  You could pre-cook the carrots and premix the glaze, then reheat both and stir together right before serving.

Easter Bunny Approved!
Sara



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Apricot Glazed Carrots
adapted from Allrecipes 

2 lbs. baby carrots
3 Tbsp. butter (or nondairy sub), melted
1/3 c. all-fruit apricot preserves
1 tsp. orange zest
2 tsp. fresh lemon juice
1/4 tsp. ground nutmeg
1/4 tsp. salt chopped
fresh parsley for garnish

Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.

Stir and apricot preserves with a spatula, in a large bowl. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley to serve.

                


Ingredient Lineup:
 

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