Marmalade Roast Carrots

By: Deborah

These marmalade roast carrots are sweet, sticky, and lightly caramelised. A quick and easy side dish that pairs perfectly with roasts, chicken, or festive meals. 

PREP: 5

COOK: 30

TOTAL: 35

Servings: 4 people

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Equipment

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.

KEYWORDS carrots with marmalade, easy roast carrots recipe, festive carrot side dish, marmalade glazed carrots, marmalade roast carrots, roast carrot side dish, sticky roast carrots, sweet roast carrots

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