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Citrus-Apricot Vegetable Glaze

 Citrus-Apricot Vegetable Glaze
For a delightful finishing touch, Dot Christiansen of Bettendorf, Iowa drizzles this refreshing citrusy glaze over carrot and zucchini strips. It’s also a tasty way to jazz up fresh sugar snap peas. Double the glaze ingredients if you decide to serve all three veggies!
8 ServingsPrep/Total Time: 20

Ingredients

  • 1/3 cup apricot preserves
  • 3 tablespoons butter, melted
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • FOR CARROTS AND ZUCCHINI:
  • 1 pound medium carrots
  • 4 medium zucchini
  • FOR PEAS:
  • 2 pounds fresh sugar snap peas

Directions

  • In a small bowl, combine the preserves, butter, orange peel, lemon
  • juice, salt and nutmeg. Yield: about 1/2 cup.
  • For carrots and zucchini: Trim ends from vegetables. With a vegetable
  • peeler, cut very thin slices down the length of each carrot and
  • zucchini, making long ribbons.
  • Place carrots in a steamer basket; place in a large saucepan over 1
  • in. of water. Bring to a boil; cover and steam for 2 minutes. Add
  • zucchini; cover and steam 2-3 minutes longer or until vegetables are
  • tender. Transfer to a serving dish. Drizzle with glaze; toss to
  • coat. Serve with a slotted spoon. Yield: 8 servings.
  • For peas: Place peas in a steamer basket; place in a large saucepan

2 of 2

Citrus-Apricot Vegetable Glaze (continued)

Directions (continued)

  • over 1 in. of water. Bring to a boil; cover and steam for 3-5
  • minutes or until tender. Transfer to a serving dish. Drizzle with
  • glaze; toss to coat. Serve with a slotted spoon.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 tablespoon) equals 70 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 122 mg sodium, 9 g carbohydrate, trace fiber, trace protein.