Marmalade & Ginger Glazed Carrots

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Ginger and Orange Marmalade Glazed Carrots

Oh. I didn’t know carrots taste good. 

Marmalade & Ginger Glazed Carrots I think I’m going to start off every recipe with a first bite tagline of my dad’s. Whether it’s good or bad, it’s always hilarious. So far my favorite was his first bite of cilantro. Ew my god get that green stuff away from me. Needless to say, I did not learn my kitchen ways from dad. 

Marmalade & Ginger Glazed Carrots

I hope I’m not sharing this too close to Easter because I really want you  to squeeze this into your menu. Carrots cooked to a tender perfection flavored with a glaze made of orange marmalade, brown sugar, fresh squeezed orange juice, and my favorite flavoring of all: fresh ginger. GIMMIE. 

Marmalade & Ginger Glazed Carrots

The base of this recipe comes from Anne Burrell’s Orange Marmalade Carrots. I dig her style in the kitchen so I’ve been on an Anne Burrell frenzy lately. After watching her make these I was drooling and craving some carrots. 

Marmalade & Ginger Glazed Carrots

The recipe is pretty similar to hers, I just added a little ginger and heat. There’s nothing more than brown sugar, orange juice, orange marmalade, butter, ginger, and carrots of course. 

Marmalade & Ginger Glazed Carrots

The butter and sugar melt together before the carrots, marmalade,  and juice are added and maintained over medium heat until tender. That’s it. THAT’S ALL IT TAKES. 

Marmalade and Ginger Glazed Carrots

I used these medium carrots with the beautiful hair but you can use baby carrots (which I recommend for Easter) or large carrots cut any way you’d like. This is easy, fun, and like Bruce said, carrots normally don’t taste this good. Enjoy and Happy Easter! 

Marmalade & Ginger Glazed Carrots
Serves 4
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 lb. baby carrots, see notes below
  2. 3 T. plus 1 T. butter
  3. 3 T. brown sugar
  4. 2 T. orange marmalade
  5. 2 oranges - juiced (about 3/4 c.)
  6. 1 t. grated ginger
  7. pinch red pepper flakes
  8. salt and pepper
Instructions
  1. Melt the 3 tablespoons of butter in a large skillet over medium heat. Add the sugar and stir until melted.
  2. Add the juice, marmalade, ginger, carrots, and seasonings. Bring to a boil, then reduce to a low simmer, about medium low heat.
  3. Cook covered for 12-15 minutes or until the carrots are fork tender.
  4. Taste for flavor. If you'd like, you can add the extra butter to toss (i didn't feel the need to).
  5. Serve with toasted nuts or crispy sage. Be sure to have a spoon to get some of that yummy sauce when serving.
  6. Enjoy!
Notes
  1. If you want to use the medium carrots like pictured above just trip the tops leaving a little tiny green left for cuteness. For large carrots, peel and cut to any desired shape. I figure about 3-4 carrots per person.
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3 Comments

  1. The Unmanly Chef
    April 3, 2015 at 3:35 pm

    Great recipe and awesome colors. I’ve always wanted to know how to master making carrots and I think you have it. Will definitely try this!

  2. Meg @ Noming thru Life
    April 3, 2015 at 6:52 pm

    Uh yum! I am sooooo in love with carrots right now, and I am kind of a roasted veggie addict – so these are definitely up my alley. They look delicious and so does your photography!!

  3. Pingback: Easter 2015 Round Up | No Spoon Necessary