Apricot-Jalapeno Glazed Carrots
"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."
photo by Debbwl
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
2
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
- 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.).
- 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.
- 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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Reviews
-
Really tasty dish! I wasn't too sure about adding the jalapeno pepper, but decided to use my "sugared" jalapeno peppers (recipe no. 364662) that I keep on hand at all times. I think it was a much better choice than using fresh jalapeno peppers since they compliment the other sweet ingredients. Thanks for the post! Made for Everyday is a Holiday tag, November, 2011. -
Love / hate, yes there was a split review on these tasty carrots and yes I was the love and DH was the hate. I found the sweet hot combo delightful but DH said he felt they would have been better without the jalapeno. I made as written, thanks for the post.
