Bit hit with the whole family!
Glazed Baby Carrots
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Yield: Makes 6 servings
More From Southern Living
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note