This glazed carrot recipe is an easy side dish for any meal. Featuring a sweet red pepper jelly sauce, these sweet and savory carrots are created with only 4 ingredients and take less than 30 minutes to prepare.
Carrots are a wonderfully nutritious root vegetable. They are a good source of vitamins that help with eye health, reducing the risk of cancer, and helping to lower your blood pressure. It is easy to find carrots in the produce section of most grocery stores. Though, most people associate carrots with the color orange there are also yellow, white, red, and purple carrots. Any color of carrot will work for this recipe.
How to Prepare Carrots?
When making glazed carrots there are several different styles you can go with. You could use 2 lbs of baby carrots or cut carrots. If you decide to use cut carrots, you can cut them in different styles from sticks to sliced rounds. The first step you want to take is peeling the outer layer from the carrots. Then you can cut them how you prefer, whether it is cutting into rounds or sticks.
How to Cook Glazed Carrots?
After you have either cut or washed 2 lbs of carrots, place them in a medium sauce pan. Then add 10 oz of chicken broth and boil about 10 minutes until the carrots have become tender, but crispy and not mushy.
Now it is time to create the red pepper jelly sauce. Stir in 3 Tbs butter and 1 jar Chugwater Chili Red Pepper Jelly with the carrots.
Let it cook for at least 10 minutes, stirring occasionally until sauce has thickened. If the sauce does not thicken to a level you wish, then add a slurry of cornstarch and water to thicken the glaze.
How to Serve Glazed Carrots?
Try serving this side dish with some of our Chugwater Chili recipes or with any of your favorite main dishes. It goes well with pork, chicken, beef, fish, and much more. Enjoy!
Glazed Carrots in Red Pepper Jelly Sauce
- 2 lbs baby carrots or cut carrots
- 10 ounces chicken broth
- 2 Tbs butter or margarine
- 1 jar Chugwater Chili Red Pepper Jelly
How to cook Glazed Carrots in Red Pepper Jelly Sauce
- Combine chicken broth and carrots into a medium sauce pan.
- Boil for 10 minutes or until the carrots are tender yet crispy.
- Stir in butter and Chugwater Chili Red Pepper Jelly.
- Cook for at least 10 minutes, stirring occasionally until sauce has thickened.
- Serve with any meal.
Sat. Fat (grams)6.42