Ingredients Jump to Instructions ↓

  1. Carrots With Onion-Orange Marmalade

  2. 12 servings 1 cup wildflower honey

  3. 4 tablespoons (1/2 stick) unsalted butter, cut into several small pieces

  4. 1/4 cup sherry vinegar

  5. 1 cup orange juice

  6. 2 medium oranges, sliced thin, then seeded

  7. 4 medium onions, cut into thin slices

  8. 1 cup low-sodium chicken broth

  9. 1 sprig thyme

  10. 1 bay leaf

  11. 4 pounds baby carrots, trimmed (not baby-cut carrots)

  12. Salt

  13. Freshly ground black pepper

  14. 2 tablespoons unsalted butter, cut into small pieces

  15. 1 teaspoon cumin seeds, finely chopped

  16. Heat the honey in a large saucepan over medium heat for several

  17. minutes, until it darkens slightly in color. Add the butter and cook until the mixture is foamy (with solids from the butter). Add

  18. the sherry vinegar and stir to combine; reduce the heat to low and 15 to 25 minutes to achieve a nice glaze

  19. consistency.

  20. Add the orange juice and orange slices, the onions, broth and the

  21. herbs, stirring to combine. Reduce the heat to medium-low; cook

  22. (uncovered), stirring occasionally, for 2 hours, until the onions

  23. are glazed and lightly caramelized.

  24. Preheat the oven to 300 degrees. Use olive oil to lightly grease

  25. the bottom of a large roasting pan. Add the carrots, arranging as

  26. many as possible in a single layer. Season with salt and pepper to

  27. taste. Dot with the pieces of butter. Slow-roast (uncovered),

  28. stirring once or twice, for 1 hour, until the carrots are fork-tender

  29. and golden brown in spots.

  30. Just before serving, sprinkle the warm carrots in the roasting pan

  31. with the chopped cumin seeds. Serve each portion of carrots with a

  32. small amount of the onion-orange marmalade spooned on top.


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