Peachy-Orange Glazed Carrots Recipe

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Peachy-Orange Glazed Carrots Recipe

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These beautifully glazed baby carrots from Nella Parker in Hersey, Michigan are dressed up enough for any holiday feast. The family will savor their fresh peachy-orange flavor and you’ll go for the easy one-skillet preparation.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (16 ounces) 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

Directions

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

Nutritional Facts

1 cup: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 120mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

  • 1 package (16 ounces) 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
  1. 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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