This is one of those recipes that I love so much along with my grandma’s vintage serving dishes. Variations of this recipe have been passed along from mother to daughter for several generations now. Which makes the recipe as vintage as my dishes and that makes me smile 🙂
Carrots that are raw with basically no taste are fine with me but who knew those plain old carrots could be transformed into something amazing with so much flavor. Honey can be substituted for the Smucker’s Natural Orange Marmalade Fruit Spread, 17.25 oz
It is almost Friday and I can’t wait to take my camera outside and find some early blooms 🙂
Ingredients
- 4-5 cups peeled and sliced carrots
- 1 cup orange marmalade
- 1 cup orange juice
- 2 tbsp butter
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 6-7 orange slices, optional
- 1/2 cup sliced green onions
Instructions
- Preheat oven to 350 degrees.
- Layer carrots into the bottom of baking dish.
- Combine all sauce ingredients in medium saucepan. Bring to a boil and remove from heat.
- Pour sauce over carrots and bake approximately 1 hour. Check for doneness and adjust cooking time if needed-all oven temps vary!
- *I layer orange slices over the carrots while baking for extra flavor and they keep the carrots from drying out on top. This is optional or cover dish with aluminum foil.
- Sprinkle with sliced green onions to serve.
Leave a Reply