There are so many lovely, versatile ways to use pepper jelly and these carrots are stellar! I absolutely love Jacko’s Pepper Jelly out of Memphis. My great friend Lela Gerald is boss-gal to this fabulous company, and people truly can’t get enough of her pepper jellies - including myself. It’s absolutely to die for! I’ve been adding Jacko’s to several dishes lately that I want a slightly sweet yet spicy flavor to, and carrots came to mind for a great holiday side dish. A few things I love about this dish that I think you will to: 1) it’s a quick last minute add to a Thanksgiving or holiday menu, 2) it takes about 10 minutes to make, 3) it’s a stunningly beautiful dish that will light up your table! If these aren’t on your menu, add them now! For all the info on Jacko’s Pepper Jelly and where to purchase visit the website: https://www.jackospepperjelly.com.
4 servings
4 tablespoons unsalted butter
3 bunches rainbow carrots - stems trimmed to 1/2 inch, cleaned, and peeled
1 1/2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons whisky
3/4 cup low-sodium chicken broth
2 tablespoons pepper jelly
Mint or parsley, for garnish (optional)
In a wide sauté pan, heat butter over medium high heat. When the butter is melted, add the carrots and toss until coated. Sprinkle in the salt and pepper then toss again. Add the whisky and chicken broth then partially cover with a lid. Let cook for about 8 minutes or until tender - but not mushy. Take off the heat. Stir in the pepper jelly until melted and lightly toss the carrots until coated in the pepper jelly. Plate and sprinkle with mint or parsley if desired.