- Baby Carrots with Orange Marmalade Glaze
- Serves 6
- 1/3 cup orange marmalade
- 1 teaspoon orange zest
- juice of one orange
- 2 tablespoons dark brown sugar
- ½ cup chicken broth
- salt and pepper to taste
- 2 tablespoons butter (optional)
- 30 baby carrots, washed, peeled, and greens cut to 1-inch, or 8 large carrots, washed, peeled, and sliced on the diagonal
In a small bowl, add all ingredients except carrots and mix well. Can be made the day before and refrigerated.
In a large skillet over medium high heat, add butter, carrots and glaze and toss to coat the carrots. Put a lid on and cook for 5 minutes. Toss again and put lid back on and continue to cook until almost cooked. Taste for seasoning. Remove the lid and allow to cook until the tip of a knife can easily pierce the carrot and the carrots are glazed lightly with the syrup. Serve.