She Strengthens

Spring Carrots Take Center Stage

As the seasons change, a new crop of vibrant, flavorful carrots emerges, begging to be showcased in a dish that highlights their natural sweetness. One such recipe pairs these spring carrots with the tangy zip of orange marmalade, caramelized to perfection in the oven.

Selecting the Perfect Carrots

When shopping for carrots, look for baby carrots with their green tops still intact, which typically appear at the market in spring. These smaller, more delicate carrots are ideal for this recipe. If they’re too thick, simply halve them lengthwise. Be sure to avoid packaged baby-cut carrots, as they lack the same depth of flavor.

A Harmonious Blend of Flavors

This easy recipe yields four servings and requires just 35 minutes of total cooking time, with only five minutes of active prep. The result is well worth the effort, as the combination of orange marmalade, dry white wine, cumin seed, vegetable broth, and Dijon mustard creates a rich, savory glaze that complements the carrots beautifully.

Ingredients

• 1/2 cup orange marmalade
• 1/4 cup dry white wine
• 1 teaspoon cumin seed
• 1/4 cup vegetable broth
• 1 tablespoon Dijon mustard
• 12 small baby carrots, peeled and tops trimmed
• 1 tablespoon unsalted butter
• 2 tablespoons minced fresh chives

Bringing it All Together

Preheat your oven to 425°F and arrange a rack in the middle. In a large oven-safe frying pan, whisk together the marmalade, wine, cumin seed, broth, and mustard over high heat until well combined. Bring the mixture to a boil, then add the carrots, seasoning with salt and freshly ground black pepper. Stir to coat the carrots evenly, then transfer the pan to the oven. Roast for 30 minutes, turning the carrots occasionally to prevent burning, until the liquid has reduced to a glaze and the carrots are tender. Remove from the oven, toss with butter, and sprinkle with chives. Serve immediately, and enjoy the sweet, tangy flavors of spring!