Categories: Vegetables- Carrots

Ingredients

• 2 bags (1 lb. each) peeled baby carrots
• 2 Tbsp. margarine or butter
• 2 green onions, minced
• 1 large garlic clove, minced
• 1 Tbsp. minced, peeled fresh ginger
• 1/3 cup apricot jam
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. salt
• pinch ground red pepper (cayenne)
• green-onion curls for garnish

Directions

1. Place steamer basket in deep 12-inch skillet with 1 inch water. Heat to boiling over high heat.

2. Add carrots and reduce heat to medium. Cover and cook 10 to 12 minutes, just until carrots are tender. Remove carrots and rinse with cold running water to stop cooking; drain well. Place carrots in large self-sealing plastic bag; refrigerate until ready to serve.

3. In 12-inch skillet, melt margarine or butter over medium heat. Add green onions, garlic, and ginger, and cook until soft, about 3 minutes, stirring often. Add apricot jam, vinegar, salt and ground red pepper and cook 3 to 4 minutes longer, stirring often. Let glaze cool slightly. Pour glaze into small container; cover and refrigerate until ready to sere.

4. To complete, in 12-inch skillet, cook glaze and carrots 5 minutes over medium-high heat. Increase heat to igh nd cook 3 minutes, stirring occasionally, until carrots are well coated and heated through.

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