Apricot Glazed Vegetables


  • 1 package (16 oz.) frozen broccoli, cauliflower and carrots
  • 1/2 cup POLANER Sugar Free Apricot Preserves, or sugar free peach preserves
  • 3 tbls. butter or margarine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme, leaves


COOK frozen vegetables according to package directions.

HEAT preserves, butter, lemon juice and thyme in small pan over low

heat 1 to 2 minutes, until combined, stirring occasionally.

PLACE vegetables in serving bowl. Pour apricot glaze over


Makes 6 servings

(1⁄2 cup per serving)


For a flavor twist, try basil, oregano, ground cumin or nutmeg instead

of thyme.
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