Apricot Glazed Carrots

  • By Robin McDaniel
  • Posted December 6, 2007 at 12:03 p.m.
Apricot Glazed Carrots are a good accompaniment to a beef rib roast dinner during the holidays.

Photo by Robin McDaniel

Apricot Glazed Carrots are a good accompaniment to a beef rib roast dinner during the holidays.

Apricot Glazed Carrots

2 packages baby carrots

3 tablespoons butter, melted

1/3 cup apricot or orange preserves

1/4 tsp. nutmeg

dash of salt

1 tsp. orange zest

2 tsp. lemon juice

chopped parsley for garnish

In pot of lightly-salted water, simmer carrots until tender. Drain. Combine in a bowl the melted butter, preserves, nutmeg, salt, orange zest and lemon juice.

Add carrots and stir well to coat.

Sprinkle top with chopped parsley.

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