Marmalade-Glazed Carrots

Fresh carrots sliced into rounds and glazed with a simple combination of orange marmalade, Dijon-style mustard and butter make a delicious, sweet and tangy side dish to serve with roasted poultry or pork.

Marmalade-Glazed Carrots

Marmalade-Glazed Carrots

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Orange marmalade and Dijon-style mustard add a distinctive, sweet and tangy flavor to rounds of steamed fresh carrots.


  • 2 lbs carrots
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 2-1/2 tablespoons orange marmalade
  • 1 tablespoon Dijon-style mustard


  • Peel and trim the carrots. Slice on the bias into 1/4-inch thick coins and place them in a large skillet.
  • Sprinkle with the salt and add water until barely covered. Bring the mixture to a boil, then reduce the heat to medium.
  • Cover and cook until the carrots are tender but still hold their shape, 8 to 12 minutes (do not overcook). Drain well and set aside.
  • Add the butter and marmalade to the pan and cook over medium heat until liquified.
  • Stir in the mustard and add the carrots back to the pan. Continue cooking, gently turning the carrots with a spatula, until they are well coated with the glaze.
  • Transfer to a covered casserole and keep warm until ready to serve.

Tips for Making This Recipe

Make-ahead instructions:

This recipe may be made ahead and reheated. Remove the casserole from the refrigerator 30 minutes in advance, then heat, covered in a 325°F oven for 25 to 30 minutes.
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