As seen on WKTV NEWSChannel 2 Harried Housewife Apricot Glazed Carrots
Add a gourmet touch to carrots by coating them in a tangy glaze made with simple ingredients. The combination of apricot preserves, butter, and brown sugar along with a hint of cinnamon, salt, and pepper makes jazzing up plain carrots a snap.
A terrific complement to most any entrée, this elegant recipe is ideal for Easter Sunday dinner. Double the recipe for a crowd, and savor a sophisticated side dish starring one of the season’s most appealing ingredients.
From my family to yours, Happy Easter.
The Easter bunny will love these other Easter recipes too!
1 pound slender carrots
2 tablespoons apricot preserves
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Salt to taste
Coarsely ground black pepper to taste
Lightly peel carrots. Trim tops leaving about 1 1/2-inches of green intact; trim bottoms. Cut them in half lengthwise. Add about 1-inch water to a large saucepan. Bring to a boil; add carrots. Bring to a boil; reduce heat. Simmer, partially covered, until just tender, about 4 minutes. Drain. Return to saucepan; add apricot preserves, butter, brown sugar, and cinnamon. Cook over low heat until heated through and butter melts, about 2 minutes, stirring occasionally. Season with salt and pepper. Makes 6 servings.
These look so elegant, yet are so easy to prepare! Thanks for the awesome recipe.
My pleasure. Happy Easter!
Can 1lb. baby carrots be used instead of long carrots? Would it be the same measurements? Thank you!
Yes, by all means use the 1 pound bag of baby carrots. They will taste just as delicious. Happy Easter! 🙂
And a Happy, Blessed Easter to you!