Roasted Baby Carrots with Marmalade Recipe

• 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

1. Heat the oven to 425 degrees F and arrange a rack in the middle.
2. Combine marmalade, wine, cumin seed, broth, and mustard in a large oven-safe frying pan.
3. Place the pan over high heat and whisk until all ingredients are evenly combined.
4. Bring mixture to a boil and add carrots; season with salt and freshly ground black pepper and stir to coat the carrots.
5. Transfer the frying pan to the oven.
6. Roast the carrots, turning them occasionally if they begin to get too dark, until the liquid has reduced to a glaze and the carrots are tender, about 30 minutes.
7. Remove from the oven, toss in butter, and sprinkle with chives.
8. Serve immediately.

orange marmalade, white wine, cumin, vegetable broth, mustard, carrots, unsalted butter, fresh chives

Taken from www.chowhound.com/recipes/roasted-baby-carrots-with-marmalade-10898 (may not work)