Ingredients

The following ingredients have 6 Servings
  • 2 pounds thin/baby carrots (peeled, tops chopped off or to 2 inches*)
  • 1/4 cup apricot preserves
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon balsamic vinegar
  • 3/4 tsp EACH McCormick® Garlic Powder, Salt
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1/4 teaspoon McCormick® Pepper
  • 1/8 tsp EACH McCormick® Ground Mustard, Cumin

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Add carrots to the center of the pan. Set aside.
  • In a medium bowl, whisk together all remaining ingredients and pour over the carrots. Toss until evenly coated. Line carrots in a single layer.
  • Bake for 35-45 minutes at 400 degrees F depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.