APRICOT-GLAZED CARROTS

2 lb baby carrots

3 tbsp butter

1/3 cup apricot preserves

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 to 1 tsp freshly grated orange peel

2 tsp lemon juice

Parsley for garnish, optional

Cook carrots in salted water just until tender, approximately 15-20 minutes, drain.

Melt butter in a small saucepan over low heat, stirring in the preserves until blended. Add the nutmeg, salt, orange peel and lemon juice. Pour over the carrots and toss until well coated. Garnish with the parsley, if desired.

file photo