APRICOT-GLAZED CARROTS
Number Of Ingredients 3
Steps:
- 1. In medium saucepan, combine carrots and 3/4 cup water bring to a boil. Reduce heat to low cover and simmer until carrots are tender. Drain.2. Add salt and apricot preserves stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 100 mg 4% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 1 g * Vitamin A: 430% * Vitamin C: 10% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable or 1/2 Carbohydrate, 1 Vegetable
Nutrition Facts : Nutritional Facts Serves
APRICOT GLAZED CARROTS
Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.
Provided by Eleanor
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
- Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g
EASY GLAZED CARROTS AND RAISINS
I usually make my glazed carrots with fresh baby carrots, butter, and honey. However, tonight I needed a quick side to go with my Easy One Pot Lentils and Rice. I did not have any fresh carrots or honey on hand (I need to get to the grocery store!) but I had a can or organic sliced carrots and some brown sugar. I decided to add raisins, because my 18 month old dd LOVES them, but cannot eat them unless they are chopped or cooked. (due to the fact that they are a major choking hazard) This is what I came up with. I served the lentils and rice as a rice ring, and served it with the carrots and raisins in the middle. (lifted out of the pan with a slotted spoon) My family really enjoyed it, and the kids appreciated the presentation! Whatever works to get them to eat healthy! ;o)
Provided by cicict1976
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
- Meanwhile, drain and rinse the carrots.
- Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
- Bring glaze to a boil over medium-high heat and cook 1 minute.
- Add carrots to glaze and toss to coat.
- Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
- Enjoy!
Nutrition Facts : Calories 110.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.6, Carbohydrate 21.1, Fiber 3.4, Sugar 13.7, Protein 1.3
APRICOT GLAZED CARROTS
Make and share this Apricot Glazed Carrots recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 9h5m
Yield 8 dishes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots and onion in slow cooker, and add the water.
- Cover & cook on low for 9 hours.
- Drain liquid from slow cooker.
- In a small bowl, mix honey and preserves together, and pour over carrots.
- Cover and cook on high for 10-15 minutes.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 120.7, Fat 0.2, Sodium 96, Carbohydrate 30.9, Fiber 3.6, Sugar 23.4, Protein 1
CARROTS WITH APRICOT PRESERVES
This tangy, fruity side dish looks beautiful served hot out of the oven. If you don't want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.
Provided by MeganM
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
- Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
- Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 52.8 g, Fat 0.3 g, Fiber 2.9 g, Protein 1.5 g, Sodium 75.6 mg, Sugar 33.6 g
CARROTS WITH RAISINS
You can fix this simple side dish in minutes. Just combine the ingredients, then cook in the microwave.-Claudine Moffatt, Manchester, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
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