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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 4 servings |
||
| Calories 82 | ||
| Calories from Fat 31 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 382mg | 15% | |
| Potassium 271mg | 7% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 8.4g | ||
| Protein 0.8g | 1% | |
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This is an easy and delicious way to cook carrots. Try to choose a bag that is fairly dry (not been sprayed over and over by the grocery store mister) so that they will caramalize better.
SERVES 4 -6
Ingredients
- 1 (1 lb) bag baby carrot
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1 tablespoon orange marmalade
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon water
Directions
1
Pre-heat the oven to 475 degrees.2
Spray a cookie sheet with cooking spray.3
Toss the carrots, oil and salt together, put them on the cookie sheet in a single layer, and place in the oven.4
Meanwhile, in a small pan, heat the marmalade, ginger and water.5
After 12 minutes, shake the cookie sheet and drizzle the marmalade mixture over the carrots.6
Continue roasting for another 8 minutes or until desired degree of doneness is reached.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Bergy
On Oct 13, 2008
Lovely easy recipe. I confess I made them stove top in a fry pan. I added 4 tbsp wine to the carrots, covered the pan and cooked them over medium heat for 5 minutes then added the wonderful marmalade/ginger covered again and cooked for a further 8 minutes - Lovely will definitely be making these again
From: justcallmetoni
On Jan 28, 2008
Had a somewhat different experience and not sure where it might have gone astray. I used baby carrots in a roasting pan and while fully cooked they did not caramelize as much as one would have expected. The combination of ginger and marmalade worked well with the natural sweetness of the carrots but was for me a bit faint. Planning to try this with doubling both and perhaps increasing the temperature on the initial cooking time. Will report back on the results.
From: CulinaryQueen
On Jul 3, 2007
These were delicious! I didn't have baby carrots so just used normal size and cut them into large chunks. My only complaint was that I didn't make more! They caramelized really nice! Thanks!
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