Author Notes
These carrots are kid-pleasing finger food which get sweeter as they roast. Pair them with a winter risotto or a summer pasta with pesto. —POCKETKnife.life
Ingredients
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6-8 tablespoons
butter
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4 tablespoons
orange marmalade
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25
long, thin carrots with tops attached
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Dash
sea salt
Directions
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Preheat oven to 450F.
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Trim off tops of carrots leaving a few inches of green. Scrub carrots clean with a vegetable brush under running water.
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Cover a rimmed baking sheet with parchment paper.
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Lay carrots on top of parchment and sprinkle with kosher salt.
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Add .5 tablespoon dollops of butter and marmalade on top.
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Roast carrots 'til cooked through (about 20 minutes).
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