If you can't find carrots with tops for this colorful holiday side dish recipe, small, slender carrots without the tops will also work.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim and peel or scrub carrots, leaving about 1-1/2-inch of carrot tops, if present. Halve any thick carrots lengthwise. Place in a 4-quart Dutch oven along with the rosemary sprigs. Add lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until crisp-tender.

    Advertisement
Instructions Checklist
  • Drain in a colander; remove and discard rosemary sprigs (some rosemary leaves will remain). Add butter to Dutch oven; heat just until butter is melted. Return carrots to Dutch oven and toss to coat. Arrange carrots on serving platter. Top with some of the jelly. Pass remaining jelly.

*Note:

To substitute for wild grape port jelly, in a small bowl whisk together 1/4 cup grape jelly and 1 tablespoon port, grape juice, or apple juice.

Nutrition Facts

102 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 95 mg sodium. 332 mg potassium; 18 g carbohydrates; 3 g fiber; 10 g sugar; 1 g protein; 10738 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 0 mg iron;

Reviews