It is unfortunate when people "rate" a recipe while using ingredients that differ from the recipe. It is neither credible nor fair.
Glazed Baby Carrots
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
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- 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.
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