Jalapeño Glazed Carrots with Pecans

I created this recipe a couple of years back and figured it was time for me to put it on my blog...mostly so I can find it easily. 😄 I love the combination of sweet and spicy. You can use less jalapeno, if you like...or more, if the mood suits you. One key to this is to not overcook the carrots to start with, as you will want them to simmer in the sauce a bit. 

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.