2 lbs. carrots, cut on diagonal
3 tbsp. butter, melted
1/3 c. apricot preserves
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 - 1 tsp. freshly grated orange peel
2 tsp. fresh lemon juice
Parsley for garnish

Cook scraped and cut carrots in salted water until just tender, about 20 minutes. Drain. Add butter and stir in preserves until blended. Add nutmeg, salt, orange peel and lemon juice. Toss carrots with apricot mixture until well coated. Garnish and serve. NOTE: I like to serve this with poultry or pork.