Candied Baby Bellini Carrots
Ingredients
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1-pound baby carrots, steamed or boiled until just tender, well drained
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1 Tbs. Butter
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2 Tbsp Stonewall Kitchen Bellini Jam
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Salt and pepper to taste
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1 tsp. flat-leaf parsley, chopped (optional)
Directions
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Melt butter and Bellini Jam in a large skillet over medium-high heat until bubbly.
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Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.
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Serve at once or gently reheat over medium low heat, adding a little water if necessary.
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