Glazed Carrots 

Serve with your favorite roast or chicken recipe

	x3	x6	x9
2 lbs. of pre-peeled baby carrots, or regular carrots cut in 2 inch pieces and halved lengthwise	6 lbs	12 lbs	18 lbs
3 T. butter	½c + 1T	1c + 2T	1½c + 3T
⅓ cup apricot preserves (optional)	1c	2c	3c
¼ cup brown sugar, packed	¾c	1½c	2¼c
⅛ t. ground nutmeg	⅜t	¾t	1⅛t
¼ t. salt	¾t	1½t	2¼t
1 t. freshly grated orange zest (optional)	1T	2T	3T
2 t. fresh lemon juice*	1½T	3T	¼c + ½T
Serving Day
parsley, chopped (fresh or dried)
*This measurement, when multiplied, has been adjusted to accommodate the intensified flavor of acidic ingredients when recipes are made in quantity.

Original Recipe Yield

4–6 servings

Cooking Day

In a large pot of boiling water, cook the carrots just until tender crisp, about 20–25 minutes. Drain; immediately immerse carrots in cold water 2–3 times, until carrots are cooled. (This will stop the carrots from cooking any further.)

While the carrots are cooking, melt butter in a saucepan over medium-low heat and add remaining ingredients; stir until well blended. Remove from heat. Toss carrots with the butter mixture until well coated; cool completely. Freeze, using the freezer bag method.

Serving Day

Thaw slightly or defrost carrots in microwave. Heat carrots on stovetop or in microwave, on low heat, stirring occasionally, until heated through. Garnish with parsley just before serving.