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Glazed Baby Carrots

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 55 mins
Yield Makes 6 servings

Ingredients

  • 1 1/2 pounds baby carrots with tops (about 3 bunches)
  • 1/2 cup orange marmalade
  • 1/2 cup fresh orange juice
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard

How to Make It

  1. Preheat oven to 425°. Cut tops from carrots, leaving 1 inch of stems on each; gently wash and peel carrots. Bring marmalade and next 3 ingredients to a boil in a large ovenproof skillet over medium-high heat; add carrots, stirring to coat. Bake 30 minutes or until carrots are tender and lightly browned, stirring every 10 minutes.