• 10minutes
  • 133calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, D
MineralsSelenium, Natrium, Manganese, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb baby carrots

  2. 1 tablespoon butter

  3. 1 garlic clove , minced

  4. 1/2 jalapeno, thinly sliced and de-seeded if you don't like too much heat

  5. 1/2 tablespoon rosemary , minced

  6. 1 tablespoon apricot preserves

  7. 1/2 tablespoon brown sugar

  8. 1 teaspoon Dijon mustard

  9. 1/2 teaspoon lemon juice

  10. kosher salt and pepper

Instructions Jump to Ingredients ↑

  1. Steam carrots in a tightly covered dish with a couple of tablespoons of water for 2 minutes until almost done. (Depending on your microwave and the size of your carrots, this may take longer. My carrots were very thin.).

  2. Melt butter over med-high heat in a small skillet. Add partially cooked carrots and fry in butter until starting to brown a tiny bit. Reduce heat to medium and add garlic, jalapeno, and rosemary and saute 1 minute until fragrant.

  3. Add preserves, brown sugar and mustard. Continue stirring until preserves are melted and carrots are glazed. Add lemon juice and salt and pepper to taste.


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