A great way to give carrots some character. Since I had older guests I only used half the jar of jelly but they came out delicious, although still very spicy. Cooking the carrots in the broth gave them an extra boost of flavor.
My husband and I both liked this dish; actually my husband loved these vegetables. I really liked the stove top method of cooking. I sliced the fresh carrots I had on hand instead of using baby carrots. The pepper jelly produces nice glazed carrots. I served with baked chicken (topped w/ vidalia onion salad dressing and feta cheese) and quinoa. I will definitely make this again!
I made these as directed and the texture of the carrots was perfect but, the broth didn't reduce like I would have liked and therefore, was more of a sauce then a thick glaze. Tried to thicken with cornstarch but didn't work. I'll make again, just either use less broth or take some extra out before I put the pepper jelly in.