Tempt everyone at the table this spring with these tangy, roasted carrots, glazed with flavorful Bonne Maman Marmalade.
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.