Savor sweet golden carrots kissed with just the right amount of honey and apricot preserves.
bags (16 oz each) ready-to-eat baby-cut carrots
medium onion, cut in half, sliced
cup apricot preserves
tablespoons chopped fresh parsley
In 4- to 5-quart slow cooker, place carrots and onion. Sprinkle with salt.
Cover; cook on Low heat setting 9 to 10 hours.
Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.
Carrots that are about the same size cook more evenly, so cut larger carrots in half lengthwise.
Peach, plum, pineapple or another flavor of preserves will lend these carrots a subtly different yet equally delicious fruit flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.