These marmalade roast carrots are a simple way to turn everyday carrots into something special. Roasted until tender and lightly caramelised, the marmalade adds a sweet citrus glaze that balances beautifully with butter and seasoning. They're easy to prepare, packed with flavour, and work just as well for a Sunday roast as they do for festive dinners or midweek meals.
Not only do they pair well with pork, chicken, gammon or vegetarian roasts, they're budget and family-friendly.
Enjoy trying out different flavour variations - check out the Tips below and the Notes within the recipe card.
Tips
- Optional variations:
- Honey and marmalade carrots - add 1 tbsp honey for extra sweetness.
- Spicy marmalade carrots - add chilli flakes or harissa.
- Mustard marmalade carrots - stir in 1 tsp Dijon mustard.
- Herby marmalade carrots - add fresh thyme or rosemary leaves.
- Air fryer version - cook at 180C for 18 to 22 minutes, glazing halfway through.
- Festive version - finish with toasted almonds or walnuts.
- This marmalade roast carrots recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Orange marmalade with peel gives the best balance of sweetness and bitterness.
Yes - roast fully, then reheat for 10 to 15 minutes in a hot oven before serving.
Yes - they work well but may need slightly more cooking time.
Add the marmalade for the last 5 to 10 minutes of cooking time.
Yes - they're ideal for roast dinners, festive tables, and special occasions.
Freezing isn't recommended - the carrots can become soft and watery when reheated.
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How to make these Marmalade Roast Carrots
Ingredients
- 500g carrots, peeled and sliced (1.5cm) on the diagonal
- 1 tbsp extra virgin olive oil
- 2.5 tbsp orange marmalade
- salt and freshly ground black pepper
- 1.5 tbsp juice from an orange
- a small handful of flat leaf parsley, roughly chopped, to garnish
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the carrots into a small or medium roasting tray. Drizzle over the extra virgin olive oil, season with salt and freshly ground black pepper and toss to coat.
- Roast in an even layer for 20 minutes, then remove and stir through the marmalade and orange juice. Roast for 5 to 10 minutes, until tender and sticky. Transfer the carrots to a serving dish and scatter with the chopped parsley.
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Marmalade Roast Carrots
Ingredients
- 500 g (1.1 lb) carrots peeled and sliced (1.5cm) on the diagonal
- 1 tbsp extra virgin olive oil
- 2.5 tbsp orange marmalade
- salt and freshly ground black pepper
- 1.5 tbsp juice from an orange
- a small handful of flat leaf parsley roughly chopped, to garnish
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the carrots into a small or medium roasting tray. Drizzle over the extra virgin olive oil, season with salt and freshly ground black pepper and toss to coat.
- Roast in an even layer for 20 minutes, then remove and stir through the marmalade and orange juice. Roast for 5 to 10 minutes, until tender and sticky. Transfer the carrots to a serving dish and scatter with the chopped parsley.
Notes
- Optional variations:
- Honey and marmalade carrots - add 1 tbsp honey for extra sweetness.
- Spicy marmalade carrots - add chilli flakes or harissa.
- Mustard marmalade carrots - stir in 1 tsp Dijon mustard.
- Herby marmalade carrots - add fresh thyme or rosemary leaves.
- Air fryer version - cook at 180C for 18 to 22 minutes, glazing halfway through.
- Festive version - finish with toasted almonds or walnuts.
- This marmalade roast carrots recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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