Orange Roasted Baby Carrots

"This is an easy and delicious way to cook carrots. Try to choose a bag that is fairly dry (not been sprayed over and over by the grocery store mister) so that they will caramalize better."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Bergy photo by Bergy
photo by CulinaryQueen photo by CulinaryQueen
Ready In:




  • Pre-heat the oven to 475 degrees.
  • Spray a cookie sheet with cooking spray.
  • Toss the carrots, oil and salt together, put them on the cookie sheet in a single layer, and place in the oven.
  • Meanwhile, in a small pan, heat the marmalade, ginger and water.
  • After 12 minutes, shake the cookie sheet and drizzle the marmalade mixture over the carrots.
  • Continue roasting for another 8 minutes or until desired degree of doneness is reached.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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!
  3. 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!
  4. 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
  5. 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.


I love to cook! 'Zaar has been such a wonderful find for me, because I have learned so many things from reading the boards, having my questions answered by such knowledgeable people, and trying so many new and fabulous recipes.
View Full Profile

Find More Recipes