2 teaspoons olive oil

2 teaspoons unsalted butter

2 pounds baby-cut carrots

1/2 cup chopped dried apricots

1/4 cup apricot preserves

2 tablespoons maple syrup

Juice of 1 lemon

Kosher salt and fresh-ground black pepper, to taste

Makes 6 to 8 servings.

Preheat oven to 375 degrees.

Heat oil and butter in a large ovenproof saute pan over medium-high heat. Add carrots and cook 2 minutes. Add apricots, preserves, syrup and lemon juice. Bake 20 to 25 minutes, stirring occasionally, so the top layer of currents don’t burn. When carrots are tender, remove from oven and season with salt and pepper. Serve.

Chef Steve’s tip: You can use sliced whole carrots instead of the baby-cut carrots if you wish.

Nutritional information per serving: 125 calories, 17 percent calories from fat, 2 grams total fat, .8 gram saturated fat, 3 milligrams cholesterol, 27 grams carbohydrates, 4 grams total fiber, 18 grams total sugars, 23 grams net carbs, 1 gram protein, 84 milligrams sodium.