INGREDIENTS
2
lbs whole baby carrots, washed, peeled and all but 1 inch of carrot tops removed
1/3 cup
apricot or peach preserves
6 tbsp
butter, melted
2 tbsp
honey
1 tbsp
light brown sugar, packed
1 tsp
balsamic vinegar
1 tsp
garlic powder
3/4 tsp
kosher salt
1/4 tsp
dried thyme leaves
1/4 tsp
ground mustard
1 tsp
black pepper
1 1/2 tbsp
cornstarch
1 1/2 tbsp
water