Ingredients
2 lbs baby/thin carrots
¼ cup apricot preserves
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon butter, melted
1 teaspoon balsamic vinegar
1 teaspoon Garlic Powder
¾ teaspoon salt
⅛ teaspoon pepper
Preparation
Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note** Add carrots to the center...Set aside.
In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until for tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.
Tips
** If you use thinner carrots, you might not want to use foil because the carrots will caramelize better in the shorter roasting time without foil.
*** When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/glaze as they continue cooking.
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