Marmalade-Glazed Carrots With Candied Pecans


  • 4 tablespoons unsalted butter
  • 2 tablespoons orange marmalade
  • 2 pounds baby carrots (preferably rainbow), tops trimmed
  • 3/4 cup fresh orange juice
  • 3 tablespoons packed light brown sugar
  • Kosher salt and freshly ground pepper
  • 1/3 cup chopped candied pecans


  1. Melt 2 tablespoons butter in a large skillet over medium-high heat.
  2. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste.
  3. Bring to a boil, then cover and reduce the heat to medium low.
  4. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
  5. Uncover and add the remaining 2 tablespoons butter to the skillet.
  6. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes.
  7. Transfer to a platter and sprinkle with the candied pecans.
Photograph courtesy Anna WilliamsRead


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