- Carrots With Onion-Orange Marmalade
12 servings 1 cup wildflower honey
4 tablespoons (1/2 stick) unsalted butter, cut into several small pieces
1/4 cup sherry vinegar
1 cup orange juice
2 medium oranges, sliced thin, then seeded
4 medium onions, cut into thin slices
1 cup low-sodium chicken broth
1 sprig thyme
1 bay leaf
4 pounds baby carrots, trimmed (not baby-cut carrots)
Salt
Freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon cumin seeds, finely chopped
Heat the honey in a large saucepan over medium heat for several
minutes, until it darkens slightly in color. Add the butter and cook until the mixture is foamy (with solids from the butter). Add
the sherry vinegar and stir to combine; reduce the heat to low and 15 to 25 minutes to achieve a nice glaze
consistency.
Add the orange juice and orange slices, the onions, broth and the
herbs, stirring to combine. Reduce the heat to medium-low; cook
(uncovered), stirring occasionally, for 2 hours, until the onions
are glazed and lightly caramelized.
Preheat the oven to 300 degrees. Use olive oil to lightly grease
the bottom of a large roasting pan. Add the carrots, arranging as
many as possible in a single layer. Season with salt and pepper to
taste. Dot with the pieces of butter. Slow-roast (uncovered),
stirring once or twice, for 1 hour, until the carrots are fork-tender
and golden brown in spots.
Just before serving, sprinkle the warm carrots in the roasting pan
with the chopped cumin seeds. Serve each portion of carrots with a
small amount of the onion-orange marmalade spooned on top.
