Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands-on Time
20 Mins
Total Time
40 Mins
Yield
Makes 6 to 8 servings

Roasting whole carrots in a hot oven and then giving them a final toss in a sweet glaze yields an unforgettable side dish. Look for multicolored carrots for a stunning presentation. If you can't find them at the supermarket, try a local farmers' market. We use a little chile pepper to add just a whiff of heat. Feel free to increase the pepper or omit it, if you prefer. Also, you can sub chopped fresh thyme or mild flat-leaf parsley for the rosemary.

How to Make It

Step 1

Preheat oven to 475°. Cut tops from carrots, leaving 1 inch of greenery on each. Use a vegetable peeler to peel outer layer of tops. Peel carrots, if desired. Toss together carrots and oil in a large bowl. Sprinkle with salt and cumin. Spread carrots in a single layer in an aluminum foil-lined jelly-roll pan; bake 25 minutes or just until carrots are tender and browned.

Step 2

Meanwhile, bring marmalade and next 3 ingredients to a boil in a small saucepan over medium heat. Boil, stirring often, 4 to 6 minutes or until thickened. Stir in rosemary, if desired.

Step 3

Transfer carrots to a large serving bowl; add marmalade mixture, and toss to coat. Season to taste with pepper. Serve hot or at room temperature.

Chef's Notes

We tested with Smucker's Sweet Orange Marmalade.

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