You are here: Home » Recipes » Candied Baby-Cut Carrots with Apricots and Maple Syrup Candied Baby-Cut Carrots with Apricots and Maple Syrup Recipe by Relish ContributorKitchen Tested Yield 6 to 8 servings Sweet carrots and apricots make a perfect Thanksgiving side. PrintEmail You can use sliced whole carrots instead of the baby-cut carrots if you wish. Ingredients 2 teaspoons olive oil2 teaspoons unsalted butter2 pounds baby-cut carrots1/2 cup chopped dried apricots1/4 cup apricot preserves2 tablespoons maple syrup Juice of 1 lemon Kosher salt and fresh-ground black pepper, to taste Instructions Preheat oven to 375F. Heat oil and butter in a large ovenproof saute pan over medium-high heat. Add carrots and cook 2 minutes. Add apricots, preserves, syrup and lemon juice. Bake 20 to 25 minutes, stirring occasionally, so the top layer of carrots don’t burn. When carrots are tender, remove from oven and season with salt and pepper. Serve.