Carrots with Marmalade
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Not only are these roasted carrots with marmalade a stunning side dish, perfect for any holiday occasion, they’re also a wonderful way to use your homemade orange lemon marmalade.
Recipe at a Glance: Marmalade Carrots
- Details
- This easy side dish is a wonderful way to use your homemade marmalade in a savory way.
- This classic version of roasted carrots is ready in just 35 minutes.
I’ll be the first to admit that I didn’t love marmalade carrots as a child. Of course, I’m not sure that I truly loved any vegetable as a child. As an adult though, I adore these. The combination of sweet, earthy roasted carrots and bittersweet marmalade is a perfect pairing and is simple enough to make on a weeknight but special enough for holiday dinners. Try them alongside roast ham or grilled chicken for an easy springtime side dish, or serve them up as part of your Easter meal.
Ingredients & Substitutions
- Carrots–This recipe was designed for medium-sized carrots, cut in half lengthwise, giving you pieces that are about 1-inch wide. If your carrots are very large, you may need to quarter them. Small (skinny) fresh carrots can be left whole.
- Marmalade–You can use your favorite homemade or store-bought marmalade. I recommend using orange, lemon, or a combination for the best flavor. Avoid sugar-free versions.
How to Make Marmalade Glazed Carrots
1. Toss carrots and oil, season with salt and pepper, and arrange in a single layer on a rimmed baking sheet.
2. Roast at 425°F (220°C) for 15 minutes.
3. Mix the marmalade and thyme together.
4. Brush the marmalade mixture over the carrots. Return to the oven and continue roasting until tender.
FAQs
You can slice your carrots and mix up your marmalade glaze up to 1 day before cooking, but these are best cooked shortly before serving. You can enjoy them warm or at room temperature.
Yes, you can double or triple the recipe as written, however, be sure to use extra baking sheets for roasting the carrots. Overcrowding them on a single sheet will cause them to steam and cook unevenly.
It’s up to you. If your carrots have lots of blemishes then I’d recommend removing the peel. Otherwise, a good scrub is perfectly fine.
Storage & Reheating
Store leftover marmalade carrots in a sealed container in the fridge for up to 4 days. Reheat in a 300°F (150°C) oven until warmed through.
Tips & Troubleshooting
- Choose carrots of even thickness so that they roast evenly.
- For easier cleanup, line your baking sheet with parchment paper.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Carrots with Marmalade
Ingredients
- 1 ½ pounds (680 g) carrots (9 to 10 carrots) peeled, if desired, and sliced in half lengthwise
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 tablespoons marmalade
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat the oven to 425°F (220°C).
- Place the carrots on a large rimmed baking sheet and drizzle with oil. Season with salt and pepper and toss until everything is evenly coated.
- Roast the carrots for 15 minutes.
- While the carrots are cooking, mix the marmalade and thyme together in a small bowl.
- Remove the carrots from the oven and brush with the marmalade mixture.
- Return them the to the oven and continue roasting until the carrots are tender, 8 to 10 minutes more. Serve warm or at room temperature.
Notes
- Choose carrots of even thickness so that they roast evenly.
- For easier cleanup, line your baking sheet with parchment paper.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
