Makes 6 servings

"In Texas, everyone has some type of pepper jelly on hand. It's a great way to add an extra boost of flavor to vegetables and sauces," says Test Kitchens professional Vanessa McNeil.

How to Make It

Step 1

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, 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 butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.

Ratings & Reviews

elainebock's Review

April 10, 2014

Heisthousehold's Review

March 14, 2014

DiGeorge's Review

January 17, 2012
Great dish. Can make ahead and take to parties. Everyone asks for the recipe.

symorgan's Review

December 26, 2010
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.

incremona's Review

February 09, 2010
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!

princessbee's Review

December 29, 2009
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.

MereGall's Review

March 27, 2009
Good stuff! And they were right about having pepper jelly around. The outcome of the recipe might depend on the quality of your jelly.

AndreaSaunders's Review

December 28, 2008
Tasty flavor and something different (in a good way) from standard glazed carrots.