Apricot-Glazed Carrots

Southern Living
Apricot-Glazed CarrotsRecipe
Photo: Charles Walton; Styling: Buffy Hargett
6 servings


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2 pounds carrots, sliced
1 1/4 teaspoons salt, divided
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
Garnish: fresh Italian parsley


Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until tender; drain.

Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice. Add carrot, and toss to coat. Garnish, if desired.

Created date

February 1999