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Apricot-Jalapeno Glazed Carrots

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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 Nutrition

  • 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
  • 12 tablespoon rosemary, minced
  • 1 tablespoon apricot preserves
  • 12 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 12 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. (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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