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Apricot-Red River Relish Glazed Carrots

½ pound baby carrots
1 tbsp butter
1 garlic clove, minced
¼ cup Red River Relish Original
½ tbsp rosemary, minced
1 tbsp apricot preserves
½ tbsp brown sugar
1 tsp Dijon mustard
½ tsp lemon juice
kosher salt
pepper

Cook carrots in water until soft. Drain and add remaining ingredients.

Stir over medium heat until coated.

Serve immediately. Enjoy!

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