46. Orange-Glazed Candied Carrots

Even the pickiest veggie-haters will love these carrots. Drenched in citrus and sweetly kissed with brown sugar, this dish will be a great addition to any meal!


2 lbs carrots, peeled and cut into 1" slices OR peeled baby carrots
1/2 cup orange marmalade
1/2 cup butter
1/4 cup frozen orange juice concentrate , thawed
1/2 cup light brown sugar
1/2 teaspoon salt

Make-Ahead Preparations:

Set a large pot of water to boil. Cook carrots in boiling water until tender but still crisp, approximately 10 to 12 minutes if using baby carrots, 5 minutes more if using regular carrots.

While carrots cook, combine other remaining ingredients in a small saucepan and warm over medium-low heat until butter and marmalade are melted. Do not let boil.

Once carrots cook drain and place in a casserole dish with lid. Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.

Cover and refrigerate for up to three days.

Last Minute Preparation:

Remove carrots from refrigerator and give them a stir. Heat in a 350 oven for approximately 15 minutes or until heated through, or in microwave on high for 4 to 5 minutes.

Sprinkle some freshly chopped parsley over the carrots, if desired.

Goes well with:

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