CITRUS-APRICOT VEGETABLE GLAZE

Citrus-Apricot Vegetable Glaze image

For a delightful finishing touch, Dot Christiansen of Bettendorf, Iowa drizzles this refreshing citrusy glaze over carrot and zucchini strips. It's also a tasty way to jazz up fresh sugar snap peas. Double the glaze ingredients if you decide to serve all three veggies!

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 11

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Ingredients

1/3 cup apricot preserves
3 tablespoons butter, melted
1/2 teaspoon grated orange zest
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
FOR CARROTS AND ZUCCHINI:
1 pound medium carrots
4 medium zucchini
FOR PEAS:
2 pounds fresh sugar snap peas

Steps:

In a small bowl, combine the preserves, butter, orange zest, lemon juice, salt and nutmeg. Yield: about 1/2 cup., For carrots and zucchini: Trim ends from vegetables. With a vegetable peeler, cut very thin slices down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon. Yield: 8 servings., For peas: Place peas in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon.,

Nutrition Facts : Calories 70 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.