A Little Side of Holiday Cheer

For Thanksgiving this year my mother-in-law requested glazed carrots. I said sure! Even though I’ve never made glazed carrots in my life. Shhh, she didn’t know that. But I knew I was going to be ok because I had just gotten my December issue of Southern Living. I love, love, love that magazine. And in this (double) issue there was a recipe for glazed carrots that sounded a little risky and a lot yummy. I can take absolutely no credit for this recipe. I would never have dreamt to put cumin and ginger together. Never. Ever.

Ingredient:

Approx 1 3/4 lb carrots

2 Tb olive oil

1 tsp kosher salt

1 tsp cumin

1/2 cup orange marmalade

1/2 cup orange juice

1 tsp ground ginger

1 tsp minced fresh rosemary leaves

Step One:

Preheat oven 475. Peel carrots.

Step Two:

Toss carrots with olive oil, salt, and cumin. Arrange in single layer on baking sheet. Bake for 25 minutes.

Step Three:

While carrots are roasting, combine marmalade, juice, and ginger in saucepan and bring to a boil stirring often for about 4-6 minutes. Remove from heat and add rosemary.

Step Four:

Toss carrots with marmalade mixture. Place on serving platter.

Some notes. I bought the carrots, and marmalade at Trader Joes. I already had the cumin, ginger, and oj. My mother-in-law had fresh rosemary. I used 4 lbs of carrots instead (big family) and did not change the amount of marmalade mixture. It was plenty. I thought it was super yummy, the kiddos maybe not so much. Regardless, it was very festive looking!

Here is the price breakdown:

Carrots 4.98

Orange marmalade .96

OJ .18

Olive oil .09

Total: $6.21 That served 8 adults, 5 kids, and had a few left over.