1/3 cup apricot jam
1 T balsamic vinegar
2 bags (1 lb) peeled baby carrots
2 green onions, minced
Green onion curls (for garnish)
1 large garlic clove, minced
2 T margarine or butter
1 T minced, peeled fresh ginger
Pince ground red pepper (cayenne)
¼ tsp salt

1) Place steamer basket in deep 12 inch skillet with 1 inch water. Heat to boiling over high heat. Add carrots and reduce heat to medium. Cover and cook 10 to 12 minutes, just until carrots are tender. Remove carrots and rinse with cold running water to stop cooking; drain well. Place carrots in large, self-sealing plastic bag; refrigerate until ready to serve.
2) In 12-in skillet, melt margaring or butter over medium heat. Add green onions, garlic, and ginger, and cook until soft, about 3 minutes, stirring often. Add apricto jam, vinegar, salt, and ground red pepper, and cook 3 to 4 minutes longer, stirring often. Let glaze cool slightly. Pour glaze into small container; cover and regrigerate until ready to serve.
3) To complete, in 12-inch skillet, cook glaze and carrots 5 minutes over medium-high heat. Increase heat to high and cook 3 minutes, stirring occasionally, until carrots are well coated and heated through.

Per serving: Calories 115, Cholesterol 0 mg, Sodium 145 mg, Total Fat 3 g, Sat'd Fat 1 g
Recipe from http://www.living.yahoo.com