Ingredients
- 2 pounds carrots, peeled and diagonally sliced
- 3 tablespoons Extravagonzo Red Chili Oil
- ⅓ cup Hot Pepper Peach Preserves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon orange zest
- 2 teaspoons fresh lemon juice
- chopped fresh parsley for garnish
Instructions
- Add carrots to a pot of lightly salted water, and bring to a low boil.
- Simmer until carrots are tender. Drain.
- Put Extravagonzo Red Chili Oil in a bowl, and stir in Hot Pepper Peach Preserves.
- Stir in nutmeg, salt, orange zest, and lemon juice.
- Add carrots, and stir well to coat.
- Sprinkle with chopped parsley.
