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Prep 5 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 kg of carrots.
  • 3 tbsps of orange & whisky marmalade.
  • 1 large orange.
Ganish
  • Pomegranates.
  • Fresh coriander.
Sticky Orange & Whisky Roasted Carrots Sticky Orange & Whisky Roasted Carrots

Sticky Orange & Whisky Roasted Carrots

You can’t have Christmas dinner or any roast without some roasted carrots. These are so good that people will be fighting over them hahaha.


Side note, these roasted carrots also make for a great soup. Just whiz up with some stock.


  1. 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.
  2. 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.
  3. 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.
  4. Pop into a preheated oven set at180℃ for 40 minutes, giving them a turn halfway. 
  5. Once out of the oven, take the remaining half of the orange and squeeze over the carrots. Garnish with the pomegranates and fresh coriander.
Sticky Orange & Whisky Roasted Carrots Sticky Orange & Whisky Roasted Carrots

Sticky Orange & Whisky Roasted Carrots

You can’t have Christmas dinner or any roast without some roasted carrots. These are so good that people will be fighting over them hahaha.


Side note, these roasted carrots also make for a great soup. Just whiz up with some stock.

favorite
print
like
Prep 5 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 kg of carrots.
  • 3 tbsps of orange & whisky marmalade.
  • 1 large orange.
Ganish
  • Pomegranates.
  • Fresh coriander.
  1. 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.
  2. 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.
  3. 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.
  4. Pop into a preheated oven set at180℃ for 40 minutes, giving them a turn halfway. 
  5. Once out of the oven, take the remaining half of the orange and squeeze over the carrots. Garnish with the pomegranates and fresh coriander.