Roasted carrots are a great anytime side dish. They're easy enough to serve alongside baked chicken and can be fancy enough for Easter dinner. We love how the apricot and citrus flavors blend together in a yummy sauce that coats the sweet carrots. The sauce is buttery, sweet, a tad tangy, and has a touch of spice. Yum! Our daughter made this for us using a mixture of carrots and parsnips. Delicious!!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetables Yield: 6 Servings
Ingredients :
- 2 pound(s) carrots
- cut on diagonal
- 3 tablespoon(s) butter or margarine
- 1/3 cup(s) apricot preserves
- 1/4 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) salt
- 1/2 - 1 teaspoon(s) freshly grated orange peel
- 2 teaspoon(s) fresh lemon juice
- - parsley
- for garnish
Intructions :
- Cook scraped and cut carrots in salted water until just tender
- about 20 minutes.
- Once carrots are tender
- drain.
- Melt butter and stir in preserves until blended. Add nutmeg
- salt
- orange peel
- and lemon juice.
- Toss carrots with the apricot mixture until well coated.
- Garnish with parsley and serve at once. Note: Good with poultry or pork.
Rated 5/5 based on 92 Reviews
Keyword : carrots-apricot-American-Vegetables