Pepper Jelly-Glazed Carrots

Gluten Free
Dairy Free
Low Fod Map
Health score
49%
Pepper Jelly-Glazed Carrots
25 min.
6
111kcal

Suggestions


Are you ready to elevate your side dish game with a vibrant and flavorful creation? Look no further than Pepper Jelly-Glazed Carrots! This delightful recipe not only bursts with color but also combines the sweetness of carrots with the spicy kick of pepper jelly, making it a unique accompaniment to any meal.

In just 25 minutes, you can prepare a dish that serves six people, ensuring everyone at your table will enjoy a taste of something special. With only 111 calories per serving, these carrots are not only delicious but also fit nicely into many dietary considerations, including being gluten-free, dairy-free, and low FODMAP. It's the perfect recipe for those who want to indulge without compromising on health.

Imagine tender, crisp carrots glistening with a glossy glaze, infused with zesty flavors that awaken your taste buds. The rich, savory notes of condensed chicken broth combined with the sweet and spicy pepper jelly create an irresistible harmony that will leave your guests asking for seconds. Using simple ingredients and easy-to-follow steps, this recipe is perfect for both novice cooks and kitchen pros alike.

Whether you're hosting a holiday gathering or just looking to elevate a weeknight dinner, Pepper Jelly-Glazed Carrots will add that extra flair to your plate. Trust us; this dish is sure to become a new favorite in your culinary repertoire!

Ingredients

  • tablespoons butter 
  • 32 oz carrots halved
  • 10.5 oz condensed chicken broth undiluted canned
  • 10.5 oz pepper jelly red

Equipment

  • frying pan
  • slotted spoon

Directions

  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.
  2. Stir in pepper jelly and butter, and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed.
  3. Transfer to a serving dish, using a slotted spoon.
  4. Pour half of pan juices over carrots; discard remaining pan juices.
  5. *1 (10 1/2-oz.) jar hot jalapeo pepper jelly may be substituted.

Nutrition Facts

Calories111kcal
Protein7.57%
Fat32.98%
Carbs59.45%

Properties

Glycemic Index
13.14
Glycemic Load
5.42
Inflammation Score
-10
Nutrition Score
16.155652193272%

Flavonoids

Luteolin
0.47mg
Kaempferol
0.37mg
Myricetin
0.06mg
Quercetin
0.43mg

Nutrients percent of daily need

Calories:111.42kcal
5.57%
Fat:4.37g
6.73%
Saturated Fat:0.86g
5.4%
Carbohydrates:17.74g
5.91%
Net Carbohydrates:12.46g
4.53%
Sugar:9.46g
10.52%
Cholesterol:0.99mg
0.33%
Sodium:334.38mg
14.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.26g
4.51%
Vitamin A:26980.31IU
539.61%
Vitamin C:72.43mg
87.8%
Vitamin K:22.39µg
21.32%
Fiber:5.28g
21.1%
Vitamin B6:0.35mg
17.67%
Potassium:599.4mg
17.13%
Manganese:0.29mg
14.73%
Vitamin E:1.95mg
12.98%
Folate:51.6µg
12.9%
Vitamin B3:2.08mg
10.41%
Vitamin B2:0.16mg
9.46%
Vitamin B1:0.14mg
9.16%
Phosphorus:68.88mg
6.89%
Magnesium:24.73mg
6.18%
Vitamin B5:0.58mg
5.78%
Calcium:56.75mg
5.68%
Copper:0.08mg
4.2%
Iron:0.7mg
3.9%
Zinc:0.52mg
3.48%
Source:My Recipes