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Food Stylist: Anne Disrude
Prop Stylist: Pamela Duncan Silver

Marmalade-Glazed Carrots With Candied Pecans

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Marmalade-Glazed Carrots With Candied Pecans

Name: Marmalade-Glazed Carrots With Candied Pecans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6-8 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 6-8 servings

Ingredients

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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

Directions

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