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Peach-Glazed Carrots

My kids have no problem eating all their vegetables when this dish is on the table. These peach-sweetened carrots are a great companion to our Easter ham. —Christine Mohn, New Providence, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 3-1/2 pounds medium carrots, sliced diagonally
  • 1/2 cup butter, cubed
  • 1/2 cup peach preserves
  • 1/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Coarsely ground pepper, optional


  • Place carrots in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, until tender, 5-8 minutes. Drain.
  • Meanwhile, in a small saucepan, combine butter, preserves, orange juice, salt and nutmeg. Cook and stir over medium-low heat until blended, 3-5 minutes. Pour over carrots; toss to coat. If desired, sprinkle with pepper.
Nutrition Facts
3/4 cup: 189 calories, 10g fat (6g saturated fat), 24mg cholesterol, 301mg sodium, 26g carbohydrate (18g sugars, 4g fiber), 2g protein.

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