Tuesday, March 29, 2011

Orange Marmelade Glazed Carrots

Today I had this jar with Swiss orange marmalade in my hands when Iwas looking for something else in my fridge. And from there it went …
  • 2 TB bitter orange marmalade (such as Hero, or Bonne Mamman)
  • 1/2 cup water
  • hot chili sauce
  • 1/2 pound of carrots, peeled, cut into 2 in sticks and quartered
  • pepper
  • 1/2 TB extra virgin olive oil
  • 1/3 red onion, cut into long spears
  • salt, pepper
  • fresh rosemary, chopped
  • good pinch of cayenne pepper
In a pot, whisk the water (orange juice would be good, too), marmalade and hot chili sauce. Heat to a medium-high, and add the carrots. Lower the temperature to low, close with a lid, and simmer the carrots on medium-low for about 20min until softened.
In a skillet, heat the olive oil and saute the onion. Drain the carrots and add them to the onion mix in the pan. Heat on medium-high to caramelize and slightly brown the sweetened, glazed carrots. Add the salt, pepper and rosemary, and a good pinch of cayenne.
I added some cannellini beans for a great vegan dish. Serve!
DSC-8109

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