Marmalade-Glazed Carrots With Candied Pecans
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 493
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
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