A quick, easy, and delicious way to serve carrots. If you are watching your weight or are diabetic, you can substitute low sugar or sugar free marmalade.
Place carrots in saucepan with a little water and cook until tender. Drain. Add 1/2 to 1 jar of orange marmalade (according to your taste preference). Heat and serve.
Source: an old friend
By emmamamie
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If you haven't tried parsnips, they are delicious. They look like blond carrots. They are sweet, a little earthy and floral, and pair beautifully with carrots.
These carrots have a sweet, yet tart flavor. They have a bite of their own!
In a 3 quart slow cooker, combine the carrots, marmalade, 1 Tbsp. of the water, brown sugar, butter and seasonings. Cover and cook on low for 5 - 6 hours or until carrots are tender.
Easy and tastes good. Slice carrots diagonally about 1 inch thick. Cook, covered, in boiling salted water in saucepan for 15 minutes or just until tender.
Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.
Cook carrots in 1 cup boiling water in a saucepan 5 minutes or until crisp-tender; drain. Combine peach preserves and butter; stir into carrots.
Combine all ingredients in Crock Pot and cook on LOW for 7 to 9 hours, or until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots.
Cook carrots in boiling salted water until tender; drain. In large skillet, heat butter and syrup over medium heat. Add carrots; cook 5 minutes, stirring frequently.
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Slice and cook carrots. Add butter, brown sugar, lemon rind, and lemon juice to taste. heat slowly, stirring occasionally until nicely glazed, about 15 minutes.
Place butter in a 1qt. casserole; microwave at high 50 seconds or until melted. Add brown sugar and next 3 ingredients, stirring well.
Cook carrots until tender in boiling, salted water, about 8 minutes; drain well. Melt butter in saucepan.
