Total Time: 35 minutes
Active Time: 5 minutes
Makes: 4 servings
Ingredients:
• ½ cup orange marmalade
• ¼ cup dry white wine
• 1 teaspoon cumin seed
• ¼ cup vegetable broth
• 1 tablespoon Dijon mustard
• 12 small baby carrots, peeled and tops trimmed
• 1 tablespoon unsalted butter
• 2 tablespoons minced fresh chives
Method:
- Heat the oven to 425°F (218°C) and arrange a rack in the middle. Combine marmalade, wine, cumin seed, broth, and mustard in a large oven-safe frying pan. Place the pan over high heat and whisk until all ingredients are evenly combined. Bring mixture to a boil and add carrots; season with salt and freshly ground black pepper and stir to coat the carrots. Transfer the frying pan to the oven.
- Roast the carrots, turning them occasionally if they begin to get too dark, until the liquid has reduced to a glaze and the carrots are tender, about 30 minutes. Remove from the oven, toss in butter, and sprinkle with chives. Serve immediately.
http://www.chow.com/recipes/10898-roasted-baby-carrots-with-marmalade