Filipino and Mexican recipes frequently employ this adobo flavor. My own seasoning blends have recently increased.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds carrots, peeled and diagonally sliced
- 3 tablespoons butter, melted
- ⅓ cup apricot preserves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon orange zest
- 2 teaspoons fresh lemon juice
- chopped fresh parsley for garnish
Instructions
- 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 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 189 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
5.6.21 Made exactly as written and was quite happy with the way this recipe turned out. That little bit of nutmeg adds some interest, and the only additional thing that I added was a little salt. Next time, I might try melting the butter and apricot preserves together to make the mixture easier to mix. We love carrots, and this one’s a keeper.
This is delicious!! Made it using baby carrots because that is what I had on hand. Will definitely make again.
I followed the recipe and it was quite good!
This is a really unique and tasty recipe. I was worried it would too sweet for my tastes, which is the reason I don’t like traditional glazed carrots, but the lemon juice and orange zest really balanced it out perfectly. I used baby carrots, which ended up taking 20 minutes to boil. There actually ends up being more sauce than needed for the carrots, and we didn’t want to waste it once the carrots were eaten. We used the leftover sauce for fish and rice, and I can imagine it might go well on chicken too. I made this recipe because I’m trying to eat more vegetables despite not liking them, and this was a definitive win, I will be making it again.
Very good, simple and tasty.
We did not like this recipe at all. I think it would be better to make the preserves into a glaze instead of a sort of watery dressing that didn’t really flavor the carrots.
We had this with our Easter dinner and it’s great! Husband likes it so much he’s taking the recipe to work so he can make it for his coworkers (fire dept so they eat meals together)! We substituted the orange zest with orange juice, other than that, just followed the recipe.
Wonderful to spring on the dinner table! Even those who snub carrots will enjoy this dish. And, easy to make. I par-cooked the carrots the night before so all I had to do on Thanksgiving was to “finish it up”.
These were yummy. I will make again, but will either omit or lessen the orange zest. It turned out very citrusy. A little citrusy would have been good.
this is my first recipe I tried on allrecipes.com. I needed something for a pot luck and was I happy that I picked this one! Everyone loved it including my husband. This is a keeper! Thank you
This dish was pretty good and certainly an improvement over the usual boring take on brown sugar glazed carrots. That being said, I’m not granting this a full 5 stars as I had a few texture issues in that the preserves and the rest of the glaze mixture separated despite being cooked for a while. To anyone looking for especially sweet glazed carrots, this isn’t the dish for you, or you might want to add sugar or honey. It is mildly sweet and tangy.
Very good. Next time I may thicken the sauce a bit first (just simmer it on its own).
The adults liked this, the kids did not but that’s not a big suprise since my kids are not big on carrots. Would make again.
I did not care for this dish. As is, it was very soupy. It could have been the preserves that I used, but aside from the texture, the flavor was too “citrusy” for my taste. Then again, I am not a huge fan of heavy-citrus in savory cooking. Don’t get me wrong, I love notes of citrus in many different styles of cooking, but this was over the top. I think next time I may create a sauce that has a slightly viscous texture to then sautee the precooked carrots in, reduce the amount of citrus and find other spices that would better accent this dish to create something more savory.
I love this recipe! I never want to make carrots any other way.
I would cut down on the butter. It was a little overpowering.
This was a fantastic dish and I think it will become a family favorite! I didn’t change a thing.
I have made this Twice now and both times it turned out fantastic. The second time I used mandarin juice instead of lemon and it was still awesome. My younger sister came over for a meal and although she hates carrots she still asked for seconds.
These were PHENOMINAL! I have picky eaters, that don’t like speckles on their food, so I had to skip the parsley, but this recipe was SO simple and such a nice change from the boring butter, salt & pepper. We ate these hot though, because I actually didn’t notice it said to “serve cold or slightly warm”. I thought hot was delicious!
This recipe was only “ok” to me. A little too sweet almost.
I made this reciple exactly as is and it was a hit this past Easter! Very easy and very tasty!