Roasted Carrots with Orange Glaze and Toasted Almonds from All Time Best Holiday Entertaining

roasted carrots with orange glaze and toasted almonds why this recipe works Carrots have plenty of natural sweetness that comes to life when they’re roasted, but cooking these vegetables to perfect tenderness can be time-consuming. We wanted to bring a side of tender, glazed carrots to the table with a minimum of prep, so we eliminated all of the peeling and slicing by using baby carrots. Creating a balanced glaze was as easy as sprinkling the carrots with brown sugar (a surefire way to boost caramelization) and a few pats of butter. Orange marmalade infused the glaze with a sweettart citrusy bite, and a pinch of cayenne offered welcome heat. Starting the carrots under aluminum foil allowed them to cook through as the butter and marmalade melted into a sweet, bubbling glaze. We finished the carrots off uncovered for some good browning and further caramelization. Tossing in toasted almonds and minced parsley before serving added just the crunch and freshness this simple side needed. A nonstick baking sheet will allow the carrots to get a nice roasted color and make cleanup a breeze. If you don’t own one, line a traditional rimmed baking sheet with foil, but note that you may lose some of the glaze (it will seep underneath the foil) and the carrots will not brown as deeply.

3 pounds baby carrots

1/3 cup packed brown sugar 1/3 cup orange marmalade 4 tablespoons unsalted butter, cut into small pieces Salt and pepper Pinch cayenne pepper

1/2 cup sliced almonds, toasted 2 tablespoons minced fresh parsley

1. Adjust oven rack to lowest position and heat oven to 425 degrees.

2. Spray nonstick rimmed baking sheet with vegetable oil spray. Spread carrots over prepared baking sheet and sprinkle with sugar, marmalade, butter, 1/2 teaspoon salt, and cayenne.

Cover tightly with aluminum foil and bake, stirring occasionally, until sugar and butter have melted and sauce is bubbling, about 25 minutes.

shareable sides

serves 12 total time: 1 hour

3. Uncover carrots and continue to cook, stirring occasionally, until tender and glazed, 20 to 30 minutes. Transfer to serving bowl, stir in almonds and parsley, season with salt and pepper to taste, and serve.

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