2 pounds carrots, peeled and diagonally sliced
3 Tbs butter, melted
1/3 cup apricot preserves
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp orange zest
2 tsp fresh lemon juice
chopped fresh parsley for garnish
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.