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+ servings

Apricot Glazed Carrots with Bacon and Jalapeños

Cook Time25 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 lb. package baby carrots
  • 1/2 cup water
  • 1/2 tsp. salt
  • 4 slices bacon chopped
  • 1/2 cup red onion finely chopped
  • 1 jalapeno seeded, and finely chopped
  • 1/4 cup apricot preserves
  • 1 Tbsp. apple cider vinegar
  • salt and pepper to taste
  • extra chopped jalapenos for garnish

Instructions

  • In a medium saucepan, bring water to a boil. Add 1/2 tsp. salt and carrots and cook for 8-10 minutes or until tender. Drain.
  • In a skillet, cook bacon over medium high heat until crisp. Remove from pan with slotted spoon to paper towel lined plate. Reserve 1 tablespoon grease in skillet.
  • Saute onions and jalapenos in skillet until softened and golden brown, about 3-5 minutes. Whisk in apricot preserves and vinegar and simmer until smooth. Add the carrots and toss until well coated. Cook for an additional 5 minutes. Season with salt and pepper. Transfer carrots to a serving dish and sprinkle with bacon and extra jalapenos. Serve warm.