A simple, delicious, microwave side! If your oven is wrapped up or it’s just too hot to cook, this is a sure-fire dish that appeals even to the vegetable-wary.
serves 4 (generously!)
1 large bag (32 ounces) baby carrots
3 Tbsp butter or margarine
1 Tbsp light brown sugar
1/3 c. apricot preserves*
1/4 tsp salt
1/8 tsp ground nutmeg
2 tsp cornstarch
*We’ve also thought of trying orange marmalade. I wonder if you could even use apple jelly, but the bits of fruit in the preserves adds a little something.
Place 1/4 cup of tap water into a 2 quart microwave-safe baking dish. Add carrots, butter, and light brown sugar, stir, and cover with plastic wrap. Use a fork to pierce holes in the plastic wrap, then microwave on high for 10 minutes, stirring halfway through.
Carefully remove the dish from the microwave, discard the plastic wrap, and then stir in the apricot preserves, salt, and nutmeg. Microwave uncovered on high for another 2 minutes. Stir in cornstarch until completely dissolved, and microwave for another 3 to 4 minutes, or until carrots are tender and sauce is thickened.
Another Temp-tations recipe!