Directions:
- 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.
- Stir in pepper jelly and butter, and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed. Transfer to a serving dish, using a slotted spoon. Pour half of pan juices over carrots; discard remaining pan juices.
- *1 (10 1/2-oz.) jar hot jalapeño pepper jelly may be substituted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.1 Kcal (1215 kJ) | ||
| Calories from fat | 209.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.29g | 36% | |
|---|---|---|---|
| Cholesterol | 61.34mg | 20% | |
| Sodium | 208.09mg | 9% | |
| Potassium | 145.73mg | 3% | |
| Total Carbs | 20.13g | 7% | |
| Sugars | 16.44g | 66% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.6mg | 19% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 255.7 Kcal (1071 kJ) | ||
| Calories from fat | 184.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.53g | 36% | |
|---|---|---|---|
| Cholesterol | 54.07mg | 20% | |
| Sodium | 183.42mg | 9% | |
| Potassium | 128.45mg | 3% | |
| Total Carbs | 17.74g | 7% | |
| Sugars | 14.49g | 66% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 4mg | 8% | |
| Vitamin A | 0.5mg | 19% | |
| Calcium | 15.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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