Apricot-Glazed Carrots

So often in our pursuit for a new main star or dessert that will knock our socks off, we have a tendency to skip that equally important side dish. While not always the case, most of life requires supporting characters to round things out. Side dishes are supper’s supporting characters.

One of my goals this year was to serve up something different as the Main Entrée. This far, my lofty goal has been achieved. However; on the accompanying dish category, there have been a number of repeat presentation. The biggest returning dishes have been Spanish Rice, Refried Beans and my guys all-time favorite, French Fries. With that in mind, I’ve taking on yet another self-imposed challenge – finding new vegetable dishes that get a thumbs up approval rating from my biggest critics – my guys.

Apricot-Glazed Carrots
2 lbs Baby Carrots
1 1/4 teaspoons Salt, divided
3 tablespoons Butter
1/3 cup Apricot Preserves
1/4 teaspoon ground Nutmeg
1 teaspoon Orange Zest, minced
2 tablespoons fresh Orange Juice
Italian Parsley for garnish

Bring a pot of water with 1 teaspoon of salt to a full boil.

Add carrots to the boiling water, cover and cook for about 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 zest, and orange juice. Add carrot, and toss to coat.

Roughly chop parsley and sprinkle over glazed carrots. Serve and enjoy.