Transform your crunchy carrots into a showstopping dish with sweet and spicy Osburn Acres Pepper Jelly. Crafted with habanero and bell peppers, the jelly adds just the right amount of spice to any dish. As the carrots roast in the oven, they soften and caramelize beneath the smokey pepper jelly glaze. Seasoned with smoked paprika and honey, the carrot glaze balances the natural sweetness of the carrots to create a flavorful bite. This quick, low-effort recipe makes the perfect side dish to share with friends and family.
After graduating culinary school and working at US Foods, Garrett Osburn launched Osburn Acres in 2017 with his wife, Rachel. His business venture started when a friend tried his pepper jelly and loved it, inspiring a slew of classic and innovative spreads, like his pink grapefruit habanero jelly and apple sage jelly. Osburn originally made a variety of jam to top a grilled fillet of grouper, and soon realized it was also the perfect toast spread or glaze for smoked wings.
Osburn Acres proudly embraces its identity as a Southern maker, and has drawn much inspiration from the family-owned farm he grew up on in Lake City, Florida. In the years to come, the Osburns hope to expand their brand to the national level and add more flavors to their jelly and spread collection.
recipe 
yields
Serves 4
½ cup Osburn Acres’ pepper jelly
1 tablespoon honey
¼ teaspoon smoked paprika
½ teaspoon garlic salt
½ teaspoon pepper
1 bunch carrots, peeled, with trimmed stems attached
⅓ cup parsley, chopped
Ingredients
steps
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine pepper jelly, honey, smoked paprika, garlic salt, pepper, and 1 tablespoon boiling water. Stir until smooth. Toss carrots in sauce, and place on prepared baking sheet. Roast for 30 minutes, turning halfway through, until carrots are tender and caramelized. Top with fresh parsley and serve.
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Recipe by
Brittany Furbee -
Contributing City
Chattanooga
