Carrots with Orange Marmalade
Carrots with Orange Marmalade are made right on your stovetop in minutes, with a secret ingredient, Spicy Brown Mustard. These glazed carrots are perfect for any holiday or dinner.
Searching for another easy vegetable side dish that makes any meal seem extra special? Try my Broccoli and Cauliflower Casserole.
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A Quick Look at the Recipe
- ✅ Recipe Name: Carrots with Orange Marmalade
- ⏲️ Ready In: 25 minutes
- 👨👨👦👦 Serves: 4
- 🍽️ Calories: 157
- 💪 Fiber: 4 grams
- 🥣 Main Ingredients: Baby carrots, orange marmalade, spicy brown mustard, butter
- 📋 Dietary Info: Low calorie, High fiber, Easy vegetable side, Naturally sweetened
- 💯 Why You’ll Love It: These sweet and tangy carrots are a fancy side dish that’s fresh and easy!
I always love a little “sweet” to go along with my “savory” on my dinner plate, and these glazed carrots with marmalade offer the perfect contrast. I love how vibrant the carrots look!
The sugar in the orange marmalade caramelizes the carrots, creating a glossy, beautiful glaze. You will find that the glaze is a very thick consistency, so it sticks really well to the carrots – you get some of that delicious savory/sweet flavor in every single bite.
Orange perfectly complements the mild flavor of the carrots, and the mustard adds a bit of tang – such a delicious flavor combination. This side dish looks upscale and fancy, but takes just minutes to make.
Make Glazed Carrots with Orange Marmalade ahead of time and reheat on low or even in your microwave right before serving. I like to serve them alongside Crockpot Velveeta Mac and Cheese and my Maple Glazed Ham.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Fresh baby carrots: I found it takes almost two one-pound bags to get one pound of perfectly shaped carrots for this recipe, since I was making them for a special dinner. I wanted my carrots to look uniform in size and shape, so I sorted through two bags to find them. If the appearance doesn’t matter to your family, don’t even worry about sorting through them before cooking.
- Orange marmalade: Because orange marmalade is rather “chunky” in texture, you may prefer to substitute peach or apricot jam as a substitute. I love how the carrots balance the bitterness of the orange marmalade with the sweetness!
- Spicy brown mustard: Don’t skip this ingredient. Spicy brown mustard adds zing and perfectly compliments the flavors of the orange marmalade.
Step by Step Instructions
Step 1: In a 2-quart saucepan, add 1-inch water and the kosher salt, if using.
Step 2: Bring the water to a boil and add the baby carrots. Return the water to a boil once again, then turn the heat to medium-low.
Step 3: Simmer the carrots for 10 minutes or until they are nicely tender when pierced with a fork.
Step 4: Drain the carrots and return them to the saucepan. Add the marmalade, butter, mustard, and nutmeg. Gently toss the hot carrots with the added ingredients until well coated. Simmer the carrots over low heat for 1-2 minutes or until nicely glazed.
Step 5: Place the glazed carrots into a serving bowl and top with any extra sauce in the bottom of the saucepan. Garnish with freshy minced parsley, if desired. Serve at once.
My Recipe Tips
- Leftovers will keep safely for up to 3 days when stored in an airtight container. Reheat any leftovers in the microwave, covered, for 30-60 seconds, tossing half way through.
- If you are using full-size carrots (instead of the baby carrots) for this side dish, it works best to peel the carrots, then cut them into 1/2-inch slices. Be sure the slices are all the same size so they cook evenly until tender.
- Cooking the carrots just until al-dente is the perfect doneness to ensure they aren’t mushy from being over cooked.
Carrots with Orange Marmalade FAQs
I love using spicy brown mustard to add a little bit of zing to this dish! And, the spicy brown mustard perfectly complements the carrots as well as the orange flavor in the marmalade.
Many people think of orange marmalade only as an accompaniment for breakfast and brunch dishes. Think again! It’s delicious in savory dishes, too, such as with carrots or parsnips (any root vegetable, really), and as a glaze for meat. Orange marmalade is delicious when paired with goat cheese and served as an appetizer with crackers or toasted crostini.
Because Carrots with Orange Marmalade are a savory dish that’s also slightly sweet, with some added tartness, they pair well with creamy slow cooker mashed potatoes or even scalloped potatoes. Carrots with Orange Marmalade will also pair very well with roasted meats and poultry.
More Easy Vegetable Side Dishes
I love an easy vegetable side dish. It’s a great way to get in some extra fiber and flavor. If you are searching for more vegetable side dishes, check out this Broccoli Salad with Raisins or Chicken Salad with Grapes. If you are feeling fancy, try this Frozen Fruit Salad.
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Carrots with Orange Marmalade
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Ingredients
- 1 teaspoon kosher salt optional
- 1 pound fresh baby carrots
- 1/3 cup orange marmalade
- 2 tablespoons unsalted butter
- 1-2 teaspoons spicy brown mustard or a nice smoky mustard
- 1/4 teaspoon ground nutmeg
- chopped fresh parsley, optional for garnishing
Instructions
- In a 2-quart saucepan, add 1-inch water and the kosher salt, if using.1 teaspoon kosher salt
- Bring the water to a boil and add the baby carrots.1 pound fresh baby carrots
- Return the water to a boil once again, then turn the heat to medium-low.
- Simmer the carrots for 10 minutes or until they are just nicely tender (al dente) when pierced with a fork.
- Drain the carrots and return them to the saucepan. Add the marmalade, butter, mustard, and nutmeg.1/3 cup orange marmalade, 2 tablespoons unsalted butter, 1-2 teaspoons spicy brown mustard, 1/4 teaspoon ground nutmeg
- Gently toss the hot carrots with the added ingredients until well coated.
- Simmer the carrots over low heat for 1-2 minutes or until nicely glazed. Garnish with fresh parsley, if desired. Serve at once.
Notes
- Leftovers will keep safely for up to 3 days when stored in an airtight container. Reheat any leftovers in the microwave, covered, for 30-60 seconds, tossing half way through.
- If you are using full-size carrots (instead of the baby carrots) for this side dish, it works best to peel the carrots, then cut them into 1/2-inch slices. Be sure the slices are all the same size so they cook evenly until tender.
- Cooking the carrots just until al-dente is the perfect doneness to ensure they aren’t mushy from being over cooked.