Roasted Baby Carrots with Marmalade Recipe

1. 1

   Heat the oven to 425 degrees F and arrange a rack in the middle.

2. 2

   Combine marmalade, wine, cumin seed, broth, and mustard in a large oven-safe frying pan.

3. 3

   Place the pan over high heat and whisk until all ingredients are evenly combined.

4. 4

   Bring mixture to a boil and add carrots; season with salt and freshly ground black pepper and stir to coat the carrots.

5. 5

   Transfer the frying pan to the oven.

6. 6

   Roast the carrots, turning them occasionally if they begin to get too dark, until the liquid has reduced to a glaze and the carrots are tender, about 30 minutes.

7. 7

   Remove from the oven, toss in butter, and sprinkle with chives.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.