Sticky Orange & Whisky Roasted Carrots

Place the marmalade and the juice from half of the orange into a saucepan. Simmer over a low light till all combined, around 5 minutes.
While the marmalade is doing its thing, take the carrots and slices in half lengthways, any big ones cut into quarters. It’s up to you if you peel the carrots or not. I don’t bother I just give them a wash.
Coat the carrots in the marmalade, season and layout on a baking tray lined with greaseproof paper. If need be use 2 baking trays, you don’t want to overload the tray.
Pop into a preheated oven set at180℃ for 40 minutes, giving them a turn halfway.
Once out of the oven, take the remaining half of the orange and squeeze over the carrots. Garnish with the pomegranates and fresh coriander.

favorite

Prep 5 minutes

Total 50 minutes

Serves

US | Metric

Ingredients

Ganish

Place the marmalade and the juice from half of the orange into a saucepan. Simmer over a low light till all combined, around 5 minutes.
While the marmalade is doing its thing, take the carrots and slices in half lengthways, any big ones cut into quarters. It’s up to you if you peel the carrots or not. I don’t bother I just give them a wash.
Coat the carrots in the marmalade, season and layout on a baking tray lined with greaseproof paper. If need be use 2 baking trays, you don’t want to overload the tray.
Pop into a preheated oven set at180℃ for 40 minutes, giving them a turn halfway.
Once out of the oven, take the remaining half of the orange and squeeze over the carrots. Garnish with the pomegranates and fresh coriander.