- 1 pound fresh baby carrots
- 1/4 cup water
- 3 tablespoons peach jam or preserves
- 1 teaspoon grated orange peel
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme
- In a saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Stir in the jam, orange peel, mustard and thyme; cook and stir until glazed and heated through. Yield: 4 servings.
Originally published as Glazed Carrots in Simple & Delicious November/December 2006, p11
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