Orange Marmalade Glazed Carrots
Coat roasted carrots in sweet savoury glaze made with orange marmalade for the perfect side dish.
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.
Video
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