Thursday, March 28, 2013

Glazed Carrots

I was so intrigued when I saw these rainbow carrots at the farmer's market. They're small and young, which means they'll be extra sweet. I haven't had the rainbow effect before and looked forward to experiencing slight variations in flavor. I tasted a few of them raw, and must admit that I couldn't really taste the flavor differences, but the visual differences were delightful. And, the visuals lasted through roasting. As if these weren't sweet enough already, I added a slight orange glaze. This dish can be made with any kind of carrots, small or large, young or mature, rainbow colored or simply orange. Roasting brings out sweetness, and a bit of orange marmalade makes them shine!


2 cups carrots, either whole small carrots, or sliced mature carrots
several spritzes of olive oil
1 grind of salt
2 tsp orange marmalade

Directions:  Heat oven to 400F. Wash carrots, if young, or peel, if mature. Prepare carrots so that they are all the same size. Keep small carrots, under 5 inches, whole. Slice longer carrots lengthwise into quarters. Spray a flat, jelly roll type pan with olive oil. Place carrots on pan and spray the carrots with olive oil. Grind the salt over the carrots. Roast the carrots for 10 minutes, turn and continue to roast for another 10 minutes. Taste to make sure they're done, if not, roast for another 5 to 10 minutes.
Remove from oven, and toss the roasted carrots with the orange marmalade. Serve.

Stealthy Cooking Tip: I used orange marmalade in this recipe so that the carrots would taste extra good with lemony fish and a salad with a citrus dressing. With citrus in the background of each item served on the plate, everything worked well together. If you don't have orange marmalade, use any type of jelly, jam or a sweetener like honey.

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