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Apricot Glazed Carrots

By 9:02 AM , ,

This is my last Easter post, and then it's back to recapping and sharing our dinners! All too often, all of the focus of a meal is on the main course and side dishes get forgotten. I'm as guilty of this as the next person. I feel like this is especially true with simple sides, like these carrots.

I really loved these carrots because while simple, the apricot, nutmeg and orange flavors really did pop and give them a brightness and slight tang that were lovely.

These were also very easy to make, which is a huge plus in my book when planning a large holiday meal.
Apricot Glazed Carrots

2 pounds carrots, sliced
1 1/4 teaspoons salt, divided
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
Garnish: fresh Italian parsley
Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until tender; drain.

Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice. Add carrot, and toss to coat. Garnish, if desired.

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  1. CookinFanatic's momApril 11, 2010 at 8:46 PM

    I made these tonite with no changes except I didn't garnish with cilantro. I always forget about carrots. Your recipe made me think about how good they might taste cooked, and they did! I also made the Chicken Broccoli Peanut Pasta with a few changes..a little more sauce and more crushed red pepper. I don't know if the two dishes should have been prepared together, but it worked for us!