Marmalade-glazed Carrots

Yields
Makes 4 or 5 servings

Lacking orange juice to flavor carrots the way she likes, Sunset reader Carol Hjelte made do, very well, with orange marmalade.

1 pound baby carrots, peeled or scrubbed, or rinsed baby-cut carrots

1 tablespoon butter or margarine

1/4 cup orange marmalade

1 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 tablespoon chopped parsley

Salt and pepper

Step 1

In a 10- to 12-inch frying pan over high heat, combine 3/4 cup water and carrots. Cover, bring to a boil, then reduce heat to medium-high. Shake pan occasionally until carrots are tender when pierced, about 8 minutes. Drain.

Step 2

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 96Calories from Fat 24

% Daily Value *
Total Fat 2.5g4%

Saturated Fat 1.5g8%
Cholesterol 6.2mg3%
Sodium 61mg3%
Total Carbohydrate 19g7%

Dietary Fiber 2.6g11%
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Marmalade-glazed Carrots