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A platter of roasted carrots with a dish of marmalade on the side.

Carrots with Marmalade

Angie Zoobkoff
Sweet earthy roasted carrots and bittersweet marmalade pair perfectly in this easy springtime side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine British
Servings 4 servings
Calories 117 kcal

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.

Nutrition

Serving: 1 portionCalories: 117kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 1gFiber: 4gSugar: 14g
Keyword carrot recipes, easy side dish recipes, ways to use marmalade
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