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Orange-Ginger-Chile Glazed Carrots - Cooking with Tami
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Orange-Ginger-Chile Glazed Carrots

These carrots will convince even kids that they like vegetables!  This is a perfect side dish for the Thanksgiving table.
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Course: Thanksgiving
Ingredients Method Notes

Ingredients
  

  • 26 sm/med carrots with tops
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ cup orange marmalade
  • ½ cup fresh orange juice
  • 1 teaspoon ground ginger
  • ¼ teaspoon dried crushed red pepper
  • 1 teaspoon fresh minced rosemary
  • freshly ground black pepper

Method
 

  1. Preheat oven to 475°.
  2. Cut the tops from the carrots, leaving 1" greenery on each.  Peel the outer layer of the tops and the carrots.    
  3. Toss together the carrots and oil in a large bowl.
  4. Sprinkle with salt and cumin.  Spread carrots in a single layer in an aluminum foil lined jelly roll pan and bake 475° for 25 minutes or just until carrots are tender and browned.
  5. Meanwhile, bring marmalade and next 3 ingredients to a boil in a small saucepan over medium heat.
  6. Boil, stirring often 4-6 minutes or until thickened.  Stir in rosemary.  
  7. Transfer carrots to a large serving bowl, add marmalade mixture and toss to coat.  Season to taste with pepper.  Serve hot or at room temperature.

Notes

Recipe from Southern Living Magazine and prepared by my friend Sarah.