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Photo: Luca Trovato; Styling: Dani Fisher Photo by: Photo: Luca Trovato; Styling: Dani Fisher

Pepper Jelly-Glazed Carrots

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.

Southern Living DECEMBER 2011

  • Yield: Makes 6 servings
  • Hands-on:20 Minutes
  • Total:25 Minutes


  • 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


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.


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Pepper Jelly-Glazed Carrots recipe