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apricot glazed carrots

(2 ratings)
Blue Ribbon Recipe by
Marilyn Mittelstadt
Chino, CA

Our daughter made this for us using a mixture of carrots and parsnips. Delicious!!

Blue Ribbon Recipe

Roasted carrots are a great anytime side dish. They're easy enough to serve alongside baked chicken and can be fancy enough for Easter dinner. We love how the apricot and citrus flavors blend together in a yummy sauce that coats the sweet carrots. The sauce is buttery, sweet, a tad tangy, and has a touch of spice. Yum!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For apricot glazed carrots

  • 2 lb
    carrots, cut on diagonal
  • 3 Tbsp
    butter or margarine
  • 1/3 c
    apricot preserves
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
  • 1/2 - 1 tsp
    freshly grated orange peel
  • 2 tsp
    fresh lemon juice
  • parsley, for garnish

How To Make apricot glazed carrots

  • Sliced carrots cooking in a saucepan.
    Cook scraped and cut carrots in salted water until just tender, about 20 minutes.
  • Draining cooked carrots.
    Once carrots are tender, drain.
  • Butter, apricot preserves, water, and spices in a saucepan.
    Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel, and lemon juice.
  • Carrots in a saucepan with the apricot glaze.
    Toss carrots with the apricot mixture until well coated.
  • Garnished Apricot-Glazed Carrots.
    Garnish with parsley and serve at once. Note: Good with poultry or pork.