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!
Servings: 4 People
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).