Carrots with Apricot Preserves

This tangy, fruity side dish looks beautiful served hot out of the oven. If you don’t want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.

Step: 1

Preheat oven to 325 degrees F (165 degrees C).

Step: 2

Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.

Step: 3

Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.

Step: 4

Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Per Serving: 204 calories; protein 1.5g; carbohydrates 52.8g; fat 0.3g; sodium 75.6mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .