Prep 5 mins
Cook 5 mins
Southern Living, SEPTEMBER 2008
- 1 (1 lb) packagecrinkle-cut carrot
- 3 tablespoons water
- 1⁄3 cup orange marmalade
- 1 teaspoon curry powder
- 1⁄2 teaspoon salt
- Place carrots and 3 tablespoons water in a microwave-safe bowl. Cover bowl tightly with plastic wrap; fold back a small edge to allow steam to escape.
- Microwave at HIGH 5 minutes or until tender. Drain.
- Stir together orange marmalade, curry powder, and salt. Toss gently with hot carrots.
These were so good the first time I made them but forgot to review and save the recipe so I'm glad I found it again for tonights vegetable to go with a Whole Roasted Lime and Onion chicken, and creamy garlic mashed potatoes. Thanks for posting this easy n tasty dish. I love carrots even more than I did before. Yum!
These are very good, especially since we love marmalade. I did substitute orange juice for the water and left out the salt. So easy to prepare and could probably be made ahead and reheated. If you like your vegetables sweeter use a marmalade that is on the sweet side rather than the old English type we use. Thanks for another carrot recipe to add to my collection.