| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6-8 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons orange marmalade
- 2 pounds baby carrots (preferably rainbow), tops trimmed
- 3/4 cup fresh orange juice
- 3 tablespoons packed light brown sugar
- Kosher salt and freshly ground pepper
- 1/3 cup chopped candied pecans
Instructions
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
- Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
- Photograph courtesy Anna Williams
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 221 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 493 mg |
Reviews
Made for Easter 2022 came out great I finished off in oven with a sprinkle of salt and olive oil without the extra juices. The flavors really came thur love love will make again
Made these for Easter dinner at my Son’s house and they were so very good! Even the kiddos ate their veggies!
I was sent home with the vegetables from the tray on Easter Sunday. Last night I made a cauliflower broccoli dish with some of it to go with prime rib. Tonight I decided these were on the ticket. I took regular pecans and threw them into the sauce when the carrots were about done. Stirred them around for a minute or 2 and then took them out. The sauce was not thickening like it should so I started pulling the carrots out. Some liquid with it. Glad I did because about that time the sauce started to scorch and burn. Probably heat a little too high. I used homemade strawberry jam and a juice of cherries and blueberries. I am sure flavors were comparable. We ate them all. Good flavor.
This was the first dish to disappear at Easter dinner yesterday! I made two stops to find rainbow carrots, but had to settle for regular baby orange ones. A few of them needed to be cut in half, but the rest cooked nicely as whole carrots. I let the sauce thicken a bit longer, and it was yum-scrum. I bought honey vanilla bourbon pecans to top it with, and they hit just the right finishing note. Everyone was raving about them! And since my oven had died 3 days before Easter, this was a great find in my frantic rush for stove-top sides!
So I served these last Easter and forgot the add the marmalade!! Still they were really good so they go back on the menu this year only with the ingredient right in the name, ha ha.
I agree – try to find rainbow carrots (Trader Joe’s) even if you use baby ones. The taste isn’t different – it just looks cooler.
I agree – try to find rainbow carrots (Trader Joe’s) even if you use baby ones. The taste isn’t different – it just looks cooler.
It seems like it might be good, it sounds interesting. So you hesitantly make it, then you take a bite. Carrots are never the same again! This is the best way to prepare carrots. I look forward to it every year, I make it for Easter. It is sooo delicious. It’s sweet, salty, crunchy and just more than you could ever expect. I absolutely love this dish, and so does my family! I usually double it. And you just have to use the rainbow carrots! They’re beautiful! I garnish it with a bit of chopped carrot tops. If you’re on the fence about this recipe, go for it! You’ll love it!
This was a fabulous recipe!! What a winner. I could not find the rainbow colored carrots and used the regular bagged baby carrots. There was not one piece left! This will be a repeat dish in my house! Thank you for this simple yet fantasic side dish!
This was delicious, great way to prepare carrots!