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Hands-on Time
20 Mins
Total Time
25 Mins
Yield
Makes 6 servings
Photo: Luca Trovato; Styling: Dani Fisher

How to Make It

Step 1

Cut carrot halves lengthwise into quarters. Bring carrots and chicken broth to a boil in a skillet over medium-high heat, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Step 2

Stir in pepper jelly and butter, and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed. Transfer to a serving dish, using a slotted spoon. Pour half of pan juices over carrots; discard remaining pan juices.

Step 3

*1 (10 1/2-oz.) jar hot jalapeño pepper jelly may be substituted.

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