Marmalade Glazed Carrots

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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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marmalade glazed carrots

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.

marmalade glazed carrots

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.

marmalade glaze

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.
marmalade glaze
Marmalade glaze…

Frequently Asked Questions

What carrots are best for roasting?

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.

Can glazed carrots be made in advance?

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).

Do glazed carrots need boiling first?

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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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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: English
Servings: 4 People
Author: Ben Racey

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.

Notes

1. Cooking In An Aga – Cook the carrots in the roasting oven, on the bottom set of runners. Melt the glaze together on the simmering plate.
2. Carrots – I used rainbow carrots for this recipe but feel free to use regular ones. Chantenay/baby carrots would work as well.
3. Reheating – These carrots are best served immediately but any leftovers can be stored in the fridge for up to 3 days. Reheat in a pan on the stove or on a tray in a 180°c/356°f oven (cover the carrots with foil if they start to colour too much).

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