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

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.

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.

Ratings & Reviews

sccook's Review

December 21, 2012
These were really good. Took a little longer than expected to cook down the sauce to a glaze. I used "baby cut" carrots and did not quarter them.

tomwyant's Review

January 07, 2012
I fixed these for dinner tonight. We all agreed that they were "good", but not "great". I think a little bit of brown sugar added to the skillet would have added some needed sweetness and flavor.

TheMomChef's Review

November 26, 2011
Heat meets sweet. A great recipe for adults when using the hot pepper jelly like we did. Read my full review at: