Fall

roasted carrots with orange marmalade

June 22, 2013
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

  • Serves 10
Ingredients
  • 6-8 tablespoons butter
  • 4 tablespoons orange marmalade
  • 25 long, thin carrots with tops attached
  • Dash sea salt
In This Recipe
Directions
  1. Preheat oven to 450F.
  2. Trim off tops of carrots leaving a few inches of green. Scrub carrots clean with a vegetable brush under running water.
  3. Cover a rimmed baking sheet with parchment paper.
  4. Lay carrots on top of parchment and sprinkle with kosher salt.
  5. Add .5 tablespoon dollops of butter and marmalade on top.
  6. Roast carrots 'til cooked through (about 20 minutes).

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