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.