glazed-carrots

Apricot Glazed Carrots

Dish Size:
1.5 Quart
print this recipe
December 12, 2011
Tara’s Tidbits®

Orange marmalade also works well in place of the apricot preserves. If you would prefer your carrots less sweet, the brown sugar can be left out entirely.

This simple side dish is easily made in the microwave, freeing up your stove and oven to make the rest of your meal (something that really comes in handy around the holidays). Using baby carrots instead of the traditional discs saves a ton of time you would ordinarily spend peeling and cutting whole carrots. - Tara

Ingredients

  • 1 large (32-oz.) bag baby carrots
  • 3 tablespoons butter or margarine
  • 1 tablespoon light brown sugar
  • 1/3 cup apricot preserves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons cornstarch

Directions

  1. Place 1/4 cup of water into a 1.5-quart temp-tations® baking dish.
  2. Add carrots, butter, and light brown sugar to baking dish. Stir and cover with plastic wrap. Use a fork to pierce a hole in plastic wrap before microwaving on high for 10 minutes, stirring halfway through.
  3. Carefully remove dish from microwave, discard plastic wrap, and stir in apricot preserves, salt, and nutmeg.
  4. Microwave uncovered on high for an additional 2 minutes. Stir in cornstarch until completely dissolved. Microwave for 3-4 minutes more, until carrots are tender and sauce is thickened. Use a slotted spoon to drain any excess liquid as you serve.
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