Candied Baby-Cut Carrots with Apricots and Maple Syrup

  • Yield: 6 to 8 servings

You can use sliced whole carrots instead of the baby-cut carrots if you wish.


2teaspoons olive oil
2teaspoons unsalted butter
2pounds baby-cut carrots
1/2cup chopped dried apricots
1/4cup apricot preserves
2tablespoons maple syrup
Juice of 1 lemon
Kosher salt and fresh-ground black pepper, to taste


  1. Preheat oven to 375F.
  2. 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.

Nutritional Info *per serving

  • Calories 125
  • Fat 2g
  • Saturated Fat .8g
  • Cholesterol 3mg
  • Sodium 84mg
  • Carbohydrate 27g
  • Fiber 4g
  • Sugars 18g
  • Protein 1g