Ingredients:
16oz baby carrots
2 Tbsp peach preserves
1 tsp dried thyme
2 tsp honey mustard
1/4 C. water
Directions:
Place carrots and water in a medium pot.
Bring to a boil.
Cover, leaving the lid slightly ajar and simmer for approx 10 minutes, or until tender.
Add the preserves, mustard and thyme and stir gently.
Serve immediately.
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Welcome to the world of blogging!! I'm excited to see some of your recipes!!
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Tiffany
I wonder if my carrot hating son would like these?
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