Recipe by Eleanor
"Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm."
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carrots, peeled and diagonally sliced
fresh lemon juice
chopped fresh parsley for garnish
This was terrific! I actually used baby carrots and used orange preserves instead of apricot. I think the orange was perfect for this dish!
This has to be the most tasteless dish I have ever eaten. I added extra apricot preserves, still nothing. I ended up tossing it. I can't even give it one star.
I made this tonight as a side veggie dish with the Homemade Black Bean Veggie Burgers. I tweaked it though cause didn't have apricot preserves. I used sugar free orange marmalade (that's what I had), and then did the recipe to exact. Oh gosh it was fantastic. My son loved it. Will make this again. Try it with the orange preserves....YUM.
I made these for Thanksgiving and got rave reviews, not sweet like the brown sugar glaze! The orange zest gives them just enough zing!
Excellant dish. I steamed the carrots instead of boiling.
These carrots were a nice change from the usual honey glazed. I used steam in bag baby carrots and sugar free smucker's apricot preserves. I didn't have orange zest, so I used orange juice. I added a little more nutmeg and salt and some dried parsley. Overall, pretty good.
Perfect vegetable dish for the holidays- no argument here. This one is pretty quick and and easy. Even the kids will enjoy eating carrots!
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Glazed Carrots
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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