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Our recipe for orange marmalade glazed carrots is so simple, combining butter, Dijon-style mustard and orange marmalade to make a delicious, sweet and tangy side dish to serve with roasted poultry or pork. This dish can be on the table in less than 45 minutes, and it can be made ahead, too.
Notes From the MGC Kitchen
Melting marmalades, jams, and preserves into a glaze is a simple and convenient technique that adds sweetness and enhances the flavor of certain vegetables. Naturally sweet carrots are an excellent choice for this method, as the glaze complements their flavor beautifully. We chose to pair them with orange marmalade for this recipe, but we’ve used apricot preserves too. It’s a good alternative for folks who don’t care for the peel in marmalade.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- CARROTS: Look for carrots that are firm, with a deep vibrant color and no signs of cracks, splits or soft spots. If your carrots have the greens attached, make sure they aren’t wilted or yellowing. Lastly, avoid packaged carrots with an excessive amount of moisture inside the bag, as this leads to spoilage.
- ORANGE MARMALADE: We prefer orange marmalade that’s made without high fructose corn syrup, like Smucker’s Natural or Bonne Maman.
How to Make Marmalade Glazed Carrots
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREP THE CARROTS: Trim and peel the carrots, then slice them on the bias into 1/4-inch thick coins.
SIMMER THE CARROTS: Place the carrots in a large skillet, sprinkle with salt and add enough water to cover them. Bring the mixture to a boil, then reduce the heat to medium. Cover the skillet and cook until they are tender but still hold their shape, then drain and set aside.
GLAZE THE CARROTS AND SERVE: Add the butter and marmalade to the pan and cook over medium heat until liquified. Stir in the mustard, then add the carrots back to the pan and turn them gently with a spatula until they are well coated with the glaze. Transfer to a covered casserole dish and keep warm until ready to serve.
Make-Ahead Tips
This recipe may be made ahead and reheated. Remove the casserole from the refrigerator 30 minutes in advance, then cover and heat in a 325°F oven for 25 to 30 minutes.
What to Serve with Orange Marmalade Glazed Carrots
Glazed carrots pair well with a variety of dishes, and some of our favorites include holiday staples like buttermilk and honey brined turkey or glazed ham, and easy weeknight choices like roasted chicken thighs or old-fashioned meatloaf.
Marmalade Glazed Carrots
Ingredients
- 2 lbs carrots
- 1/2 teaspoon salt
- 3 tablespoons butter
- 2-1/2 tablespoons orange marmalade
- 1 tablespoon Dijon-style mustard
Instructions
- 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.
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were easy to make and the kids liked them!
Hi Emmy,
Thanks for letting us know you enjoyed the carrot recipe. Good to know that it’s kid-approved!
This recipe has become a family favorite! We have enjoyed it for the last two Thanksgiving dinners and received rave reviews!! Nice combination of flavors. Terrific recipe!!
Hi Debi,
Glad everyone likes the carrot recipe. Thanks for letting us know. It’s a nice, easy side dish for when you’re making a meal with a lot of other dishes.