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Marmalade Glazed Carrots With Candied Pecans


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  • 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


Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.

2. Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.


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