Apricot-Jalapeno Glazed Carrots Recipe

Name: Apricot-Jalapeno Glazed Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb baby carrots; 1 tablespoon butter; 1 garlic clove, minced; 12 jalapeno, thinly sliced and de-seeded if you don't like too much heat; ½ tablespoon rosemary, minced; 1 tablespoon apricot preserves; ½ tablespoon brown sugar; 1 teaspoon Dijon mustard; ½ teaspoon lemon juice; kosher salt and pepper

Servings: persons

12 lb baby carrots
1 tablespoon butter
1 garlic clove, minced
12 jalapeno, thinly sliced and de-seeded if you don't like too much heat
½ tablespoon rosemary, minced
1 tablespoon apricot preserves
½ tablespoon brown sugar
1 teaspoon Dijon mustard
½ teaspoon lemon juice
kosher salt and pepper

1
Steam carrots in a tightly covered dish with a couple of tablespoons of water for 2 minutes until almost done.
2
(Depending on your microwave and the size of your carrots, this may take longer.
3
My carrots were very thin.
4
).
5
Melt butter over med-high heat in a small skillet.
6
Add partially cooked carrots and fry in butter until starting to brown a tiny bit.
7
Reduce heat to medium and add garlic, jalapeno, and rosemary and saute 1 minute until fragrant.
8
Add preserves, brown sugar and mustard.
9
Continue stirring until preserves are melted and carrots are glazed.
10
Add lemon juice and salt and pepper to taste.

631

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb baby carrots, 1 tablespoon butter, 1 garlic clove, minced, 12 jalapeno, thinly sliced and de-seeded if you don't like too much heat, and more.

Yes, Apricot-Jalapeno Glazed Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot-Jalapeno Glazed Carrots

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