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.
Ingredients
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
Instructions
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!