Spicy Marmalade Roasted Carrots

Spicy Marmalade Roasted Carrots

Beautiful roasted carrots drizzled with olive oil, a sprinkle of salt, pepper, and cinnamon then finished with a spicy marmalade glaze. Spicy, tangy, sweet, with delicious bits of char.
Course Side Dish
Keyword marmalade roasted carrots
Prep Time 5 minutes
Cook Time 20 minutes
Author Ian Wickman


Cinnamon Roasted Carrots

  • 1 bunch carrots (The thinner the better)
  • 2 tsp olive oil
  • 1/4 tsp cinnamon
  • 1 pinch salt
  • 1 pinch pepper

Spicy Marmalade Finish

  • 1 tbsp marmalade
  • 1/2 tsp red pepper flakes


Cinnamon Roasted Carrots

  • Preheat the oven to 400 degrees F.
  • Rinse the carrots and tops (can leave on or take off, the tops develop a nice crunch and nutty flavor). If they are thicker carrots slice in half or quarters lengthwise to make them work better. Pat the carrots dry.
  • On a parchment/silicone lined baking tray spread the carrots into a single layer and drizzle with olive oil. Toss to coat evenly.
  • Season with salt and pepper to taste and cinnamon. Toss to coat evenly.
  • Roast carrots for about 15 minutes or so until almost done, mostly tender with a little bit of crisp.

Spicy Marmalade Finish

  • In a small bowl mix marmalade, red pepper flakes and a tiny bit of water to make loose enough to brush on but not too runny.
  • Remove carrots from oven, brush thoroughly with the spicy marmalade glaze and return to oven. Cook for another 2 – 3 minutes until finished and remove from oven.
  • Sprinkle with more red pepper flakes if you desire and serve!


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