Pepper Jelly-Glazed Carrots

Pepper Jelly-Glazed Carrots Recipe
Photo: Luca Trovato; Styling: Dani Fisher
Even the most finicky of eaters will love the savory-sweet flavor of Pepper Jelly-Glazed Carrots. To add a bit more punch to this side dish, use hot jalapeno pepper jelly.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 25 Minutes

Ingredients

1 (32-oz.) package carrots, halved crosswise
1 (10 1/2-oz.) can condensed chicken broth, undiluted
1 (10 1/2-oz.) jar red pepper jelly*
2 tablespoons butter or margarine

Preparation

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.

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.

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

Note:

December 2011
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