Sweet Glazed Baby Carrots
SERVINGS: 8–10
When it comes to side dishes, anyone can make their “famous” green bean casserole or burn marshmallows on top of sweet potatoes. But not you. You’re bringing your A-game. With healthy, delicious—not to mention gorgeous-looking—orange Meyer lemon Sweet Glazed Baby Carrots. Who’s famous now?
WHAT YOU NEED
1 jar RFK Orange Meyer Lemon Artisan Fruit Spread
2 bunches baby carrots, cleaned, washed and dried thoroughly. (Leave 1 in. of green stem for eye candy appeal.)
Blood-orange-flavored Olea Olivia® olive oil
Salt and pepper
½ tsp. smoked cumin
½ tsp. sweet paprika
Saucepan
Pastry brush
Sheet pan
Parchment paper
INSTRUCTIONS
Preheat oven to 400 degrees. While oven is heating, grab your saucepan and heat 1/2 cup of RFK Orange Meyer Lemon Artisan Fruit Spread with 1 tbsp. of olive oil, a good shake of smoked cumin, a few grinds of salt and pepper and the sweet paprika.
Stir everything together as it beautifies. Taste the glaze and adjust flavor to your liking. Turn off the burner and set aside.
Take the cleaned/dried carrots and place them on a parchment-lined sheet pan. Place them uniformly in a single-file direction. Leave 1-2 inches of the greens. Use the pastry brush to spread the glaze lightly over the carrots.
Place carrots in the 400-degree oven. Set your timer for 20 minutes. Turn carrots according to your preference. Carrots can be tender (to your liking), but continue to baste them with glaze and turn them so they don’t get too brown.
Remove from the oven, place on your best serving platter and bow politely when the applause begins.
