Red Hot Jalapeno Carrots

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1 pound  carrots
2 tablespoons butter
1 tablespoon extra-virgin olive oil
½ bottle Fischer & Wieser’s Red Hot Jalapeno jelly
Salt and black pepper to taste
Dehydrated parsley flakes

Boil the carrots in salt water until just tender, 10-12 minutes. Drain with a colander. Melt the butter with the olive oil in a skillet or saute pan and add the drained carrots. Stir until lightly speckled golden brown. Pour on the jelly and toss to liquefy, coating the carrots completely. Season with salt and pepper to balance the sweetness to your taste. Add the parsley and toss one last time to moisten them. Serves 4-6.

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