Pepper Jelly-Glazed Carrots 2 Ways

~ Yield: Makes 6 servings

Stove Top

Ingredients:

• 1 (2-pound) package of baby carrots

• 1 (10 1/2-ounce) can of condensed chicken broth, undiluted

• 2 tablespoons butter

• 1 (10 1/2-ounce) jar Pepper Jelly

How to Make It:

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.

2. Stir in butter and Pepper Jelly, and cook, stirring constantly, for 5 minutes or until mixture is thickened and glazes carrots.

Pepper Jelly Roasted Carrots

Ingredients:

• 1 Bundle of Fresh Carrots, Peeled

• 3 tablespoons Pepper Jelly

• 1 1/2 tablespoons Extra Virgin Olive Oil

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Fresh Ground Black Pepper

How to Make It:

1. Preheat oven to 400 degrees.

2. Coat carrots with Pepper Jelly olive oil, and salt and pepper.

3. Line a baking sheet with parchment paper and place carrots in a single layer on the pan.

4. Roast for about 45 minutes turning halfway through when carrots are tender and caramelized.