Pepper Jelly Glazed Carrots
by cjfrancis
Serve with trout, pork
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INGREDIENTS
- 1 32 oz pkg Carrots ; halved crosswise
- 1 10 1/2 oz can Chicken Broth
- 1 10 1/2 oz jar Red Pepper Jelly
- 2 tablespoon Butter
INSTRUCTIONS
Cut carrot halves lengthwise into quarters. Bring carrots and chicken broth to a boil in a skillet over med high heat, and cook, stirring often, 6-8 min or until carrots are crisp tender and broth is reduced to 1/4 c.
Stir in jelly and butter and cook, stirring constantly 5 min or until mixture thickens and carrots are glazed.
Transfer to dish w/slotted spoon. Pour half of pan juices over carrots, discard remaining juices.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (5g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 34 | ||
| Calories from Fat: 34 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.8g | 5 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 10.2mg | 3 % | |
| Sodium 27.2mg | 1 % | |
| Potassium 1.1mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 34
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