Marmalade Glazed Carrots
Take your roast dinners to the next level with these sweet & sticky marmalade glazed carrots. An impressive side that’s super easy to make!
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Make your roasted carrots even better with a sweet & sticky marmalade glaze! Perfectly roasted & finished with fresh herbs & a generous amount of butter, these carrots make a great addition to a roast dinner, especially at Christmas. A simple yet impressive side dish!
For more festive recipes, take a look at our Christmas section. We’ve got recipes for all the classic side dishes, as well as impressive starters, desserts. Or if you’re after a festive baking recipe, we’ve got plenty of those as well!
What You’ll Need
To make four servings (as part of a roast dinner)…
- Carrots (1kg)
Any carrots can be used for this recipe. I used rainbow carrots but regular & chantenay carrots would also work well. - Marmalade (2 tbsp)
A good orange marmalade is key here. - Vegetable Oil (1 tbsp)
Roasting the carrots in a small amount of oil helps caramelise them. - Butter (50g)
Used in the glaze, for a glossy finish. - Fresh Thyme Leaves (½ tsp)
Fresh thyme works incredibly well with carrots. We’re adding some to the glaze for extra flavour. - Chopped Parsley (½ tbsp)
We’re sprinkling some finely chopped parsley over our cooked carrots, to finish. This is optional but is good for presentation.
How To Make Marmalade Carrots
The full, printable recipe card for these carrots can be found at the bottom of this post!
Step 1 – Prep The Carrots
First, we need to peel the carrots and trim each end off. Next, chop the carrots at an angle, into 1½” – 2″ size pieces then chuck them into a roasting tin. Drizzle over a tbsp of veg oil & season with salt & pepper.
Step 2 – Roast Until Almost Cooked
Next, roast the carrots in a 200°c/180°c fan (392°f/356°f) oven for 25-30 minutes, until the carrots are soft but still slightly undercooked. Make sure to shake the roasting tin every 15 minutes, so that the carrots cook evenly & don’t catch on the tin.
Step 3 – Make The Marmalade Glaze
Whilst the carrots are roasting, make the glaze by warming marmalade, butter & thyme in a saucepan, over a low heat until melted.
Step 4 – Glaze Carrots
Pour the glaze all over the carrots then give them a good stir. Return to the oven & cook for another 10-15 minutes, until the carrots are nicely caramelised & tender but still have some bite.
Step 5 – Serve
To finish, sprinkle over the chopped parsley & season with salt & pepper. Serve immediately.
What To Serve Marmalade Carrots With
These marmalade glazed carrots are best served as part of a roast dinner (especially at Christmas!). They would also go really well with steaks, pan fried fish or as part of a warm veggie salad.
Glazed Carrots Tips & Tricks
- Cut your carrots the same size – Evenly sized carrots will cook at the same time.
- Shake the roasting tin every 15 minutes – This stops the carrots from catching too much on the tray.
- Cook the carrots at a higher temperature for the best flavour – For well roasted, caramelised carrots, a higher temperature oven is best.
- Season the carrots well – For the best flavour, season the carrots with salt & pepper before cooking & just before serving.
Frequently Asked Questions
For this recipe, you can use a kilo of any type of carrot! I like to use rainbow carrots but regular & chantenay carrots also work well.
These glazed carrots are best served straight away but can be made up to 3 days in advance. Reheat the carrots in a pan, over a low heat or on a tray, in the oven (cover the carrots with foil if they start to colour too much).
Glazed carrots don’t need boiling first. Roasting the carrots in the oven adds the most flavour!
Cooking Glazed Carrots In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.
To cook marmalade glazed carrots in an Aga, cook them in the roasting oven, on the bottom set of runners. Cook for the same amount of time as specified in the recipe.
Melt the glaze together on the simmering plate.
Equipment Used
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More Recipes To Try!
- Christmas Gravy
- Classic Bread Sauce
- Goose Fat Roast Potatoes
- The Best Yorkshire Puddings
- Cheesy Creamed Brussel Sprouts
- Pigs In Blankets With Honey & Mustard
- Sausage & Bacon Stuffing
- Brie & Cranberry Stuffed Dough Balls
- Turkey Stuffing Scotch Eggs
- Leftover Turkey Caesar Salad
If you have enjoyed this recipe for marmalade glazed carrots, it would mean a lot if you could leave a review & rating!
Marmalade Glazed Carrots
Equipment
- Vegetable Peeler
- Roasting Tin
- Small Saucepan
Ingredients
- 1 kg Carrots Peeled & Ends Trimmed
- 1 tbsp Vegetable Oil
- 2 tbsp Orange Marmalade
- 50 g Butter
- ½ tsp Fresh Thyme Leaves
- ½ tbsp Finely Chopped Parsley
Instructions
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Cut the carrots on an angle, into 1½" – 2" pieces then place into a roasting tin.
- Drizzle over the veg oil then season the carrots with salt & pepper & stir to coat.
- Roast the carrots for 25-30 minutes, until they are soft but still slightly undercooked, making sure to stir/shake the tin every 10-15 minutes.
- In the meantime, place the marmalade, butter & thyme into a saucepan then cook over a low heat until melted.
- Next, pour the marmalade & butter over the carrots & stir to coat. Roast for another 10-15 minutes, until nicely caramelised & tender.
- To finish, sprinkle over the chopped parsley & season with salt & pepper. Serve immediately.
