Candied Baby Bellini Carrots

Candied Baby Bellini Carrots


  • 1-pound baby carrots, steamed or boiled until just tender, well drained

  • 1 Tbs. Butter

  • 2 Tbsp Stonewall Kitchen Bellini Jam

  • Salt and pepper to taste

  • 1 tsp. flat-leaf parsley, chopped (optional)



  1. Melt butter and Bellini Jam in a large skillet over medium-high heat until bubbly.

  2. Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.

  3. Serve at once or gently reheat over medium low heat, adding a little water if necessary.

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