INGREDIENTS
1
bag Baby carrots
1
Onion
1
Red bell pepper
1
Yellow bell pepper
1 1/2 tbsp
Butter or light buttery spread, light whipped
1/4 cup
Low-sugar apricot preserves
2 tbsp
Brown sugar
1 tsp
Cinnamon
1 tbsp
Cornstarch
1/4 tsp
Nutmeg, ground
1/2 tsp
Salt