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

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Recipe Summary

prep:
30 mins
cook:
8 mins
total:
38 mins
Servings:
8
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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.

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  • 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; fat 3g; cholesterol 8mg; saturated fat 2g; carbohydrates 18g; mono fat 1g; insoluble fiber 3g; sugars 10g; protein 1g; vitamin a 10738.4IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 95mg; potassium 332mg; calcium 40.4mg; iron 0.4mg.
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