Jalapeño Glazed Carrots with Pecans

The alternate glaze may not lend itself as well to simmering, but you can let it sit in the glaze while you finish up the rest of the meal.
Sue’s
Jalapeño Glazed Carrots with Pecans
Serves
4 – 259 calories per serving
Ingredients
2 cups baby carrots
1/8 teaspoon salt
3 tablespoons butter
¼ cup finely diced jalepeño pepper
2 tablespoons light brown sugar
2 tablespoons orange marmalade, Simply Fruit
1/2 cup pecans, toasted and chopped
Preparation
1. If carrots are thick, slice longitudinally
in half or quarters.
2. Steam carrots until crisp-tender
3.
In a
frying pan, melt the butter over medium heat. Add the salt and carrots. Stir about
for three minutes.
4.
Add
the light brown sugar and orange marmalade. Cook for approximately 5 minutes, stirring
occasionally.
5.
Add pecans
and jalapeños, stir well and serve.
No Marmalade? Here is an alternate sauce:
3/4
tsp. cornstarch
1/4
cup brown sugar
1/8
cup orange juice (plus a few tablespoons as needed)
1/8
cup apple cider vinegar
1
tbsp. butter
Mix brown sugar and cornstarch together in frying pan. Add
vinegar and juice. Bring to simmer and simmer 5 minutes. If sauce seems too
thick, you can add a tablespoon or two of additional juice.
Comments
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I would love to hear feedback or about any adaptations you have made to any recipes.