Apricot Ginger Carrots

Nana used to make these carrots at Thanksgiving or Christmas. They're yummy!

2 lbs. peeled baby carrots 2 T butter 2 green onions, finely sliced 1 large clove garlic, minced 1 T minced fresh ginger (can use jarred) 1/3 C. apricot jam 1 T balsamic vinegar 1/4 tsp salt pinch cayenne pepper (optional)

Cook carrots in a steamer basket, 10-12 minutes. Run under cold water to stop cooking. In a large skillet, melt butter over medium heat. Add green onions, garlic and ginger. Cook until soft, about 3 minutes. Add apricot jam, balsamic vinegar, salt and cayenne (if using) and cook 3 to 4 minutes longer, stirring often. Add carrots to glaze, stir until carrots are coated in the glaze and cook over medium heat until carrots are warm, about 4 to 5 minutes.

Nana Muma (via Allison Muma)