These carrots are always a huge hit at my house and they are especially pretty to make for guests. I use a 1:2 ratio of oil to apricot preserves. Use as much as you need for how many carrots you are making.
Note: I cook these at a lower temperature than I would If I was just roasting the carrots in oil. The sugars in the apricots can burn if the temp is too high.
Serves 3 to 4
16 skinny carrots, with greens
2 tablespoons sunflower oil
1/4 cup apricot preserves
1 tablespoon fresh chopped dill
Salt, a pinch
Preheat the oven to 350.
Trim the greens off the carrots but leave the nub for decoration. Peel the carrots and be sure to peel up to the green nub so it is clean.
Lay the carrots out on a baking tray.
Whisk the oil and apricot preserves together. Pour over the carrots and spread it around to make sure the carrots are covered.
Chop the dill and sprinkle it over the carrots. Sprinkle with a pinch of salt.
Bake for 20 to 25 minutes or until one of the carrots can be just pierced with a fork. Enjoy!