Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total Time
55 Mins
Yield
Makes 6 servings

How to Make It

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.

Ratings & Reviews

ktleyed's Review

Moosehollow7
April 04, 2014
Bit hit with the whole family!

Moosehollow7's Review

EllenM
March 20, 2013
It is unfortunate when people "rate" a recipe while using ingredients that differ from the recipe. It is neither credible nor fair.

EllenM's Review

ktleyed
March 20, 2011
Roasting the carrots makes a beautiful glaze. I did not have tops on my baby carrots. Did not have butter so used soft margarine, which why I gave it a 4.