There’s easy, and there is what I call crazy wonderful easy. These wonderfully “glazed” carrots are the later. Better yet, they are also wonderfully delicious. Instead of cooking them on the stove, and having to add lots of butter and sugar to create a glaze, you simply roast them and give them a turn in fragrant orange marmalade. The warm carrots melt the jam (that is filled with flecks of fresh orange peel), which sweetly (and deliciously) glazes them.
To make these with my 5-Ingredient Spinach Stuffed Salmon, simply follow step 1 and cook the carrots for 10 minutes while you prepare the salmon. Turn the temperature down to 375 degrees and leave the carrots in the oven at least 5 more minutes, or until the temperature reaches 375 degrees. Add the salmon, give the carrots a good shake (as in step 2) and cook the carrots 17 more minutes (like the fish :), or until done. Glaze as in step 3 and enjoy!
The carrots can also be made ahead of time and quickly reheated. So easy, so good!
MAKES 4 SERVINGS
1 pound carrots, baby or regular
1 1/2 teaspoons canola oil
1/4 teaspoon dried thyme or 3/4 teaspoon finely minced fresh rosemary
1/4 teaspoon salt
2 tablespoons orange marmalade (sugar-free or regular*)
Black pepper to taste
1. Preheat the oven to 425°F. In a medium bowl, add the first 4 ingredients (carrots through salt, crushing the thyme in with your fingers), and toss to combine. Transfer to a sheet pan, set the bowl aside, and roast carrots for 10 minutes.
2. Open the oven and give the pan a good shake or two. Bake the carrots 10 to 15 minutes longer, or until some of the carrots have brown spots, and they are until tender to the bite.
3. Transfer the carrots back to the bowl and toss with the marmalade. Add black pepper and any additional salt to taste, and serve.
AIR FRYER INSTRUCTIONS: Preheat air fryer to 400°F. Add seasoned carrots and air fry for 10-12 minutes, or until tender, shaking once or twice. Toss cooked carrots with marmalade, black pepper, and salt as directed.
Marlene Says: To use regular-sized carrots, peel and quarter them by cutting in half crossways and then lengthwise. For thicker carrots, cut the thick end in half again lengthwise so all the pieces are of uniform thickness.
**Nutrition Information Per Serving (3/4 cup): Calories 70 | Carbohydrate 14g (Sugars 7g) | Total Fat 2g (Sat Fat 0g) | Protein 1g | Fiber 2g | Cholesterol 0mg | Sodium 200mg | Food Exchanges: 1 Vegetable, 1/2 Fat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 2 Smart Point Comparison (see ** below).
** NOTE: I loved making this recipe with Smucker’s Low-Sugar Orange Marmalade (which was delicious), however, they no longer make the product. As such, if you use their, or another sugar-free version, this recipe will have 8 fewer calories (2 grams less carbs and sugar) and 0 points for any WW plan. If you use an all-fruit or regular orange marmalade add 8 calories and 2 grams of sugar per serving. WW points for all plans (Green, Blue and Purple = 2)
