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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds baby carrots with tops (about 3 bunches) |
1/2 cup orange marmalade |
1/2 cup fresh orange juice |
2 tablespoons butter |
1 tablespoon dijon mustard |
Directions:
1. Preheat oven to 425°. Cut tops from carrots, leaving 1 inch of stems on each; gently wash and peel carrots. Bring marmalade and next 3 ingredients to a boil in a large ovenproof skillet over medium-high heat; add carrots, stirring to coat. Bake 30 minutes or until carrots are tender and lightly browned, stirring every 10 minutes.
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