Apricot-Jalapeno Glazed Carrots |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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We love glazed carrots, so I threw this together for dinner tonight to serve with a brown sugar baked salmon filet. A slightly different glazed carrot. Ingredients:
1/2 lb baby carrots |
1 tablespoon butter |
1 garlic clove, minced |
1/2 jalapeno, thinly sliced and de-seeded if you don't like too much heat |
1/2 tablespoon rosemary, minced |
1 tablespoon apricot preserves |
1/2 tablespoon brown sugar |
1 teaspoon dijon mustard |
1/2 teaspoon lemon juice |
kosher salt and pepper |
Directions:
1. Steam carrots in a tightly covered dish with a couple of tablespoons of water for 2 minutes until almost done. (Depending on your microwave and the size of your carrots, this may take longer. My carrots were very thin.).
2. Melt butter over med-high heat in a small skillet. Add partially cooked carrots and fry in butter until starting to brown a tiny bit. Reduce heat to medium and add garlic, jalapeno, and rosemary and saute 1 minute until fragrant.
3. Add preserves, brown sugar and mustard. Continue stirring until preserves are melted and carrots are glazed. Add lemon juice and salt and pepper to taste.
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