Brighten your table with these Orange Marmalade Glazed Carrots, a simple side dish that pairs the natural sweetness of carrots with a glossy, citrusy glaze. Enjoy tender carrots coated in orange marmalade, bringing a balance of sweetness and gentle bitterness to every bite. Serve them alongside roasted turkey, chicken, or ham for a colourful addition to your Thanksgiving spread or an everyday family dinner. Turn a familiar vegetable into something special with an easy recipe that deserves a place in your side dish rotation.
Recipe at a glance
- Recipe: Orange Marmalade Glazed Carrots
- Recipe Type: Vegetable side dish
- Total Time: About 45 minutes
- Servings: 6 servings
- Difficulty: Easy
- Main Ingredients: Carrots, orange marmalade, butter, and seasonings
- Cooking Method: Cook the carrots until tender, then toss them with the orange marmalade glaze until glossy and evenly coated.
- Flavour: Sweet, buttery, citrusy, and savoury
- Best For: Thanksgiving, Christmas, Easter, Sunday dinners, and holiday entertaining
- Make-Ahead Friendly: Yes. Prepare the carrots ahead of time and gently reheat them before serving.
- Serve With: Roast turkey, chicken, ham, mashed potatoes, stuffing, or other holiday side dishes
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Ingredients
Find below the list of ingredients I used to make my Orange Marmalade Glazed Carrots recipe.
- Fresh carrots
- Olive oil
- Salt & pepper
- Orange marmalade
- Orange juice
- Dijon mustard
- Unsalted butter
- Apple cider vinegar
- Thyme leaves
See recipe card for quantities.
How to make Orange Marmalade Glazed Carrots
Prepare the oven. Preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Cut the carrots. Cut into approximately 3-inch lengths, then halve or quarter lengthwise so the pieces have a similar thickness. Keep slender carrots whole for a prettier presentation.
- Season and roast. Toss the carrots with the olive oil, salt, and pepper. Spread in a single layer and roast for 25 minutes, turning halfway through, until nearly tender and beginning to brown.
- Make the glaze. Combine the marmalade, butter, orange juice, Dijon, vinegar, and thyme in a small saucepan. Warm over low heat, stirring until the butter melts and the glaze is smooth.
- Glaze the carrots. Pour the glaze over the roasted carrots and toss gently to coat. Spread them back into a single layer and roast for another 8–12 minutes, until tender and glossy. Watch closely toward the end so the glaze doesn’t burn.
Serve. Transfer to a serving platter, spoon any glaze from the pan over the carrots, and finish with extra thyme.
Storing the Marmalade Glazed Carrots
Store leftover Orange Marmalade Glazed Carrots in an airtight container in the refrigerator for up to 4 days. Reheat the carrots gently in a skillet over medium-low heat, stirring occasionally until warmed through and the marmalade glaze becomes glossy again. Add a small splash of water or orange juice if the glaze has thickened too much during refrigeration. Freeze the cooled glazed carrots in a freezer-safe container for up to 2 months, then thaw them overnight in the refrigerator before reheating.
You may also like
Try Miso Glazed Carrots for another flavourful carrot side dish that balances sweetness with a savoury glaze. Enjoy Stuffed Brioche French Toast with Orange Marmalade for another delicious way to put orange marmalade to use, this time in a decadent breakfast or brunch. Bake an Orange Croissant Breakfast Bake when you want to carry those bright citrus flavours into a cozy make-ahead breakfast. Make Chocolate Orange Loaf for a sweet treat that pairs the familiar combination of rich chocolate and fresh orange flavour. Add Spinach Banana Muffins to your baking list for another colourful recipe that incorporates vegetables in an unexpected and delicious way.
Recipe
Orange Marmalade Glazed Carrots
Ingredients
- 900 grams Carrots peeled
- 1 tablespoon Olive oil
- ½ teaspoon Salt
- ¼ teaspoon Ground pepper
Marmalade glaze
- ⅓ cup Marmalade
- 2 tablespoon Butter melted
- 1 tablespoon Orange juice
- 2 teaspoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Thyme leaves
Instructions
- Prepare the oven. Preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Cut the carrots. Cut into approximately 3-inch lengths, then halve or quarter lengthwise so the pieces have a similar thickness. Keep slender carrots whole for a prettier presentation.
- Season and roast. Toss the carrots with the olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, turning halfway through, until nearly tender and beginning to brown.
- Make the glaze. Combine the marmalade, butter, orange juice, Dijon, vinegar, and thyme in a small saucepan. Warm over low heat, stirring until the butter melts and the glaze is smooth.
- Glaze the carrots. Pour the glaze over the roasted carrots and toss gently to coat. Spread them back into a single layer and roast for another 8–12 minutes, until tender and glossy. Watch closely toward the end so the glaze doesn’t burn.
- Serve. Transfer to a serving platter, spoon any glaze from the pan over the carrots, and finish with extra thyme.
