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.