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Add a photoServings: 8
Ingredients
- 2 lb Baby carrots, prepeeled
- 2 Tbsp. Butter
- 2 x Green onions
- 1 lrg Garlic clove, chopped
- 1 Tbsp. Fresh ginger, chopped
- 1/3 c. Apricot jam
- 3 Tbsp. Packed brown sugar
- 1 Tbsp. Balsamic vinegar
- 1/4 tsp Salt
- 1 pch Cayenne pepper
Directions
- Place steamer basket in deep 12" skillet with 1" water. Heat to boiling over high heat. Add in carrots and reduce heat to medium. Cover and cook 10-12 minuted, just till tender. Remove carrots and rinse with cool water to stop cooking. Drain well. Store in zip-loc bag in refrigerator till ready to serve.
- In same skillet, heat butter over medium heat. Add in green onions, garlic, and ginger and cook till soft, about 3 min, stirring often. Add in apricot jam, brown sugar, vinegar, salt, and grnd red pepper, and cook 3-4 min longer, stirring often. Let glaze cold slightly. Pour into small container; cover and chill till ready to serve.
- To complete, in 12" skillet, cook glaze and carrots 5 min over medium high heat. Increase heat to high and cook 3 min, stirring occasionally, till carrots are well coated and heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 125 | |
| Calories from Fat 27 | 22% |
| Total Fat 3.06g | 4% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 188mg | 8% |
| Potassium 303mg | 9% |
| Total Carbs 24.35g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 17.27g | 12% |
| Protein 0.91g | 1% |
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