Apricot Glazed Carrots

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.