Apricot Glazed Carrots


2 pounds Carrots, peeled and diagonally sliced
3 tablespoons Butter, melted
1/3 cup Apricot preserves
1/4 teaspoon Ground nutmeg
1/4 teaspoon Salt
1 teaspoon Orange zest
2 teaspoons Fresh lemon juice
Chopped fresh parsley for garnish


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