Marmalade-Glazed Carrots With Candied Pecans

1. 1

   Melt 2 tablespoons butter in a large skillet over medium-high heat.

2. 2

   Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste.

3. 3

   Bring to a boil, then cover and reduce the heat to medium low.

4. 4

   Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.

5. 5

   Uncover and add the remaining 2 tablespoons butter to the skillet.

6. 6

   Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes.

7. 7

   Transfer to a platter and sprinkle with the candied pecans.

8. 8

   Photograph courtesy Anna Williams

* Per serving · 4 servings · Values may vary.

No additional tips available.