INGREDIENTS
2
lbs Baby/thin carrots
1 tsp
Mccormick garlic powder
1/4 tsp
Mccormick thyme, Leaves
1/4 cup
Apricot preserves
1 tsp
Balsamic vinegar
2 tbsp
Honey
1/4 tsp
Mccormick mustard, Ground
1/8 tsp
Mccormick pepper
3/4 tsp
Mccormick salt
2 tbsp
Olive oil
1/8 tsp
Mccormick cumin, Ground
1 tbsp
Butter