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