Apricot Glazed Carrots

Apricot Glazed Carrots

82
Eleanor 2

"Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm."

Ingredients

25 m {{adjustedServings}} servings 119 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
  2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

82
  1. 129 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was terrific! I actually used baby carrots and used orange preserves instead of apricot. I think the orange was perfect for this dish!

I made this tonight as a side veggie dish with the Homemade Black Bean Veggie Burgers. I tweaked it though cause didn't have apricot preserves. I used sugar free orange marmalade (that's what ...

I made these for Thanksgiving and got rave reviews, not sweet like the brown sugar glaze! The orange zest gives them just enough zing!