HEB logo
Glazed Carrots
Prep Time:
10 minutes
Cook Time:
5 minutes

1 to 1 1/2 pounds fresh baby carrots

1/4 cup butter

1/4 cup brown sugar, packed

1/2 cup Rothschild Farm Hot Pepper Peach or Hot Pepper Raspberry Preserves*


Bring 4 cups salted water to a boil in a 3-quart pot over High heat. Add carrots and cook
uncovered, 6 to 8 minutes or until crisp-tender. Drain well.
Meanwhile, melt butter with brown sugar in a medium skillet over Medium heat; stir to diss
olve sugar. Stir in preserves; cook 2 minutes to thicken and reduce slightly. Add carrots
and toss. Season with salt to taste

Nutritional Information

No Nutritional Information Available


No Source Information Available