Jelly Glazed Carrots
Baked carrots in a jelly sauce
- 1 pound carrots, cleaned (use whole small carrots or chop larger carrots into bite-sized pieces)
- ¼ cup wine jelly
- 1 Tablespoon butter
Heat oven to 400 degrees
Combine carrots, jelly, & butter in an over proof dish & cover.
Bake for 30 minutes and then remove cover.
Continue to bake for another 30 minutes or until fork tender
Beer jelly, pepper jelly, marmalade, and onion jam will also work well in this recipe.