Apricot-Glazed Carrots

Ingredients

• 0.3 cup apricot preserves 
• 3 tablespoons butter 
• 2 pounds carrots sliced
• 0.3 teaspoon ground nutmeg 
• 2 tablespoons orange juice fresh
• 1 teaspoon orange rind grated
• 6 servings garnish: parsley fresh italian
• 1.3 teaspoons salt divided

Equipment

• sauce pan

Directions

1. Cook carrot and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until tender; drain.
2. Melt butter in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice.
3. Add carrot, and toss to coat.
4. Garnish, if desired.