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 dissolve sugar. Stir in preserves; cook 2 minutes to thicken and reduce slightly. Add carrots and toss. Season with salt to taste
No Nutritional Information Available