Ingredients Jump to Instructions ↓

  1. 2 pounds carrots, peeled and diagonally sliced

  2. 3 tablespoons butter, melted

  3. 1/3 cup apricot preserves

  4. 1/4 teaspoon ground nutmeg

  5. 1/4 teaspoon salt

  6. 1 teaspoon orange zest

  7. 2 teaspoons fresh lemon juice chopped fresh parsley for garnish

Instructions Jump to Ingredients ↑

  1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain. 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.


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