Marmalade Glazed Carrots Recipes

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MARMALADE-GLAZED CARROTS



Marmalade-Glazed Carrots image

This side dish is ideal when you'd like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. -Barb Rudyk, Vermilion, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10

2 pounds fresh carrots halved lengthwise and cut into 2-inch pieces
1/2 cup orange marmalade
3 tablespoons cold water, divided
2 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon cornstarch

Steps:

  • In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.

Nutrition Facts : Calories 159 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 3g fiber), Protein 1g protein.

MARMALADE-GLAZED CARROTS WITH CANDIED PECANS



Marmalade-Glazed Carrots With Candied Pecans image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6-8 servings

Number Of Ingredients 7

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

Steps:

  • 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

MARMALADE-GLAZED CARROTS



Marmalade-Glazed Carrots image

Make and share this Marmalade-Glazed Carrots recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb baby carrots, scrubbed
1 tablespoon butter or 1 tablespoon margarine
1/4 cup orange marmalade
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon chopped parsley
salt and pepper

Steps:

  • In a 10 inch frying pan over high heat, add water and carrots.
  • Cover and bring to a boil then reduce heat to medium-high heat.
  • Cook carrots for about 8 minutes or when fork tender.
  • Don't forget to stir during cooking.
  • Drain carrots.
  • Return carrots to pan over high heat.
  • Add butter, orange marmalade, ginger, and nutmeg.
  • Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
  • Sprinkle with parsley and add salt and pepper to taste.

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE



Corned Beef and Carrots with Marmalade-Whiskey Glaze image

St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.

Provided by Bon Appétit Test Kitchen

Categories     Beef     Citrus     Mustard     Vegetable     Roast     Low Fat     St. Patrick's Day     Whiskey     Family Reunion     Party     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs

Steps:

  • Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
  • Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

MARMALADE CANDIED CARROTS



Marmalade Candied Carrots image

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. -Heather Clemmons, Supply, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh baby carrots
2/3 cup orange marmalade
3 tablespoons brown sugar
2 tablespoons butter
1/2 cup chopped pecans, toasted
1 teaspoon rum extract

Steps:

  • In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.

Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 115mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.

EASY GLAZED CARROTS



Easy Glazed Carrots image

These glazed carrots are easy and simple to make. They make a great kid's snack or even a side dish to go with a meal.

Provided by Brittany Austin

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 10m

Yield 4

Number Of Ingredients 4

1 (16 ounce) can sliced carrots, drained
⅔ cup brown sugar
¼ cup butter
2 tablespoons orange marmalade

Steps:

  • Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 36.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 362.9 mg, Sugar 32.2 g

GRAND MARNIER GLAZED CARROTS



GRAND MARNIER GLAZED CARROTS image

This delicious side dish is so easy to make and the flavors are just incredible! This recipe pairs so well with many proteins... VIDEO https://www.youtube.com/watch?v=6xbsvsfVUBQ

Provided by CLUBFOODY

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb baby carrots
3 tablespoons butter
1/4 cup brown sugar
1/4 cup Grand Marnier
1 teaspoon ground rosemary
1/4 teaspoon cayenne pepper (or to taste)
1/8 teaspoon sea salt
1/2 tablespoon parsley, chopped (for garnish)

Steps:

  • Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
  • In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
  • Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.

MARMALADE CARROTS



Marmalade carrots image

Sticky, buttery and sweet - this versatile side dish is simple yet glorious

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 5

1kg carrots , cut into batons
50g fine-cut marmalade
25g butter
25g caster sugar
curly-leaf parsley chopped, to serve

Steps:

  • Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.

Nutrition Facts : Calories 95 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium

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Top Asked Questions

How to cook carrots in a pan with marmalade?
Return carrots to pan over high heat. Add butter, orange marmalade, ginger, and nutmeg. Stir often until marmalade mixture clings to carrots, 5 to 6 minutes. Sprinkle with parsley and add salt and pepper to taste. “A quick and easy dish to serve with your favorite meat.”
How do you cook carrots in a frying pan?
In a 10 inch frying pan over high heat, add water and carrots. Cover and bring to a boil then reduce heat to medium-high heat. Cook carrots for about 8 minutes or when fork tender. Don't forget to stir during cooking. Drain carrots. Return carrots to pan over high heat. Add butter, orange marmalade, ginger, and nutmeg.
How to cook carrots in a slow cooker?
In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours. In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes.
How to cook carrots in microwave?
Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir.

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