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
Orange marmalade and Dijon-style mustard add a distinctive, sweet and tangy flavor to rounds of steamed fresh 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.
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. Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!
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