4 cups chopped carrots
1/4 cup water
3/4 cup dried apricots
3 tablespoons butter
1 tablespoon honey
2 teaspoons paprika

Soak apricots in water for about 30 minutes. Drain, pat dry and julienne.

In a skillet with a tight-fitting lid, cook carrots with butter and water, shaking the pan occasionally, about 15 minutes. Carrots should be fork tender. Stir in honey and paprika (to taste) and apricots. Warm through and serve.