Although good anytime, Orange Marmalade Roasted Carrots make a great Easter side dish.
Orange marmalade, brown sugar, and fresh orange juice create a tasty glaze for your springtime carrots.
You do not have to use carrots with the greens still attached, grocery store carrots work fine, and you can cut them into smaller bite-size pieces.
Orange Marmalade Roasted Carrots
Carrots glazed with orange marmalade and brown sugar
Equipment
- 1 oven roasting pan with sides
Ingredients
- 2 pounds carrots
- 1/4 cup orange marmalade
- 1/4 cup brown sugar
- 2 whole oranges
- 2 tbsp butter or avocado oil
- 2 pinches kosher salt
- fresh ground pepper I prefer the melange
Instructions
- Preheat oven to 425F.
- Trim off the tops of the carrots leaving a few inches of green. Scrub carrots clean with a vegetable brush under running water.
- If the carrots are large, cut them in half.
- Mix the marmalade, brown sugar, the zest of both oranges, the juice of one orange, and the butter or oil.
- Place carrots in your roasting pan; I use cast iron; if you are not using cast iron, I suggest laying down a sheet of parchment paper for easier cleanup.
- Pour the marmalade mixture over the carrots and toss well.
- Cover with foil, and place in the oven for 20 minutes
- Remove the foil, and using tongs, stir the carrots and roast for 15 to 20 more minutes, uncovered until the desired doneness.
- Remove the carrots to a serving dish, pour the remaining sauce over the carrots, and using tongs, squeeze the hot oranges over the carrots.
Nutrition
Serving: 80z
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