Spicy Glazed Carrots

Spicy Glazed Carrots

Miz Helen's Kitchen


2 pounds fresh carrots with tops

3 tablespoons Olive oil

1 teaspoon cumin

3 tablespoons rosemary, chopped

1 teaspoon salt

1 teaspoon pepper

dash cayenne pepper

1/2 cup orange maramalade

1/2 cup orange juice


Trim the carrot tops leaving part of the stems.  Peel the carrots.

Toss the carrots with the olive oil.

Mix the cumin, salt, pepper, cayenne and 1 tablespoon of the rosemary.

Sprinkle the season mix over the carrots, being careful to cover all the carrots.

Line a baking sheet with foil and place the carrots in a single layer.

Bake at 475 degrees for 25 minutes or until the carrots are tender.


In a small saucepan add the orange juice, marmalade, 2 tablespoons rosemary and 1/4 teaspoon salt and cayenne.

Bring to boil stirring constantly reduce heat to medium and cook 4 to 6 minutes until the mixture thickens.

Move carrots to a serving dish and pour the glaze over the carrots.  Toss the carrots to coat each one with the glaze.

Adapted from Southern Living