Tempt everyone at the table this spring with these tangy, roasted carrots, glazed with flavorful Bonne Maman Marmalade.
- Rainbow carrots, 1” tops remaining
- 4 oz Butter
- 1/4 Cups Bonne Maman Intense Orange Fruit Spread
- 3/4 Cups Orange juice
- 3 Tbsp Dijon mustard
- 3 Tbsp Sugar
- 1 Tbsp Thyme
- 2 Tsp Salt
Scrub and wash carrots, pat dry.
In a large pan add everything together and cook over medium heat for about 7 minutes until carrots are tender when pierced with a knife.
Remove carrots to a platter and continue reducing for 2 minutes. Drizzle over carrots and sprinkle with fresh parsley.