6 Reviews

I used 3 medium carrots (weight about 1/2 pound/8 ounces) which I halved and then halved the halves to make large sticks, so scaled the recipe back and cooked as directed though warmed up the marmalade mix in the microwave using a low sugar variety. Thank you Paja for a lovely tasting carrot recipe, made for ZAAR Chef Alphabet Soup.

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I'mPat February 25, 2011

These were delicious! I didn't have baby carrots so just used normal size and cut them into large chunks. My only complaint was that I didn't make more! They caramelized really nice! Thanks!

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CulinaryQueen July 03, 2007

Thank you so much for a wonderful addition to my carrot recipe file! The combination of ginger & orange gives the carrots a great flavor! There were SOME left over, & I put them out as appetizers for a group I host, & they were GONE IN NO TIME! Thanks so much for posting this recipe ~ I'll be making them again & again!

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Sydney Mike February 12, 2007

Lovely easy recipe. I confess I made them stove top in a fry pan. I added 4 tbsp wine to the carrots, covered the pan and cooked them over medium heat for 5 minutes then added the wonderful marmalade/ginger covered again and cooked for a further 8 minutes - Lovely will definitely be making these again

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Bergy October 13, 2008

Had a somewhat different experience and not sure where it might have gone astray. I used baby carrots in a roasting pan and while fully cooked they did not caramelize as much as one would have expected. The combination of ginger and marmalade worked well with the natural sweetness of the carrots but was for me a bit faint. Planning to try this with doubling both and perhaps increasing the temperature on the initial cooking time. Will report back on the results.

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justcallmetoni January 28, 2008

Great! DH and I enjoyed a 12oz bag for ourselves. Thanks!

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yogiclarebear October 09, 2007
Orange Roasted Baby Carrots