 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
These beautifully glazed baby carrots from Nella Parker in Hersey, Michigan are dressed up enough for any holiday feast. The family will savor their fresh peachy-orange flavor and youâll go for the easy one-skillet preparation. Ingredients:
1 pound fresh baby carrots |
1/4 cup water |
3 tablespoons peach jam or preserves |
1 teaspoon grated orange peel |
1 teaspoon dijon mustard |
1/4 teaspoon dried thyme |
Directions:
1. In a saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Stir in the jam, orange peel, mustard and thyme; cook and stir until glazed and heated through. Yield: 4 servings.
|
|