It’s always nice to see a recipe for a new side dish, and especially for a vegetable other than potatoes. I try to incorporate a variety of vegetables into our meals but sometimes get stuck in a rotation among a few simple favorites. So even though carrots aren’t our most favorite veggie, I was excited to introduce a new option to our table. These Pepper-Jelly Glazed Carrots were incredibly simple and would make a nice side dish for any weeknight or even fancier meal. Here’s how they came together:
With only four ingredients, it would be hard to get much simpler. Simply bring the carrots and chicken broth to a boil and cook until the carrots are tender and the broth has reduced.
Then, mix in the pepper jelly (which I found on the jelly aisle at my grocery store) and butter. This cooks for another 5 minutes or so until the carrots are nicely glazed.
I liked these and Phillip tolerated them fairly well. The pepper jelly gave them a nice sweet-spicy kick. I used baby carrots because I happened to have some on hand, but I think this might be even better with thinly-sliced regular carrots. Anyone else out there enjoy these?
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