Apricot-Jalapeno Glazed Carrots

• 12 lb baby carrots
• 1 tablespoon butter
• 1 garlic clove, minced
• 12 jalapeno, thinly sliced and de-seeded if you don't like too much heat
• 12 tablespoon rosemary, minced
• 1 tablespoon apricot preserves
• 12 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 12 teaspoon lemon juice
• kosher salt and pepper

1. Steam carrots in a tightly covered dish with a couple of tablespoons of water for 2 minutes until almost done.
2. (Depending on your microwave and the size of your carrots, this may take longer.
3. My carrots were very thin.
4. ).
5. Melt butter over med-high heat in a small skillet.
6. Add partially cooked carrots and fry in butter until starting to brown a tiny bit.
7. Reduce heat to medium and add garlic, jalapeno, and rosemary and saute 1 minute until fragrant.
8. Add preserves, brown sugar and mustard.
9. Continue stirring until preserves are melted and carrots are glazed.
10. Add lemon juice and salt and pepper to taste.

baby carrots, butter, garlic, jalapeno, rosemary, apricot preserves, brown sugar, mustard, lemon juice, kosher salt

Taken from www.food.com/recipe/apricot-jalapeno-glazed-carrots-448995 (may not work)