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Ingredients

• 2 pounds carrots, peeled, sliced diagonally
• 2/3 cup orange marmalade
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 2 tablespoons rum
• 1/2 cup toasted pecans*, coarsely chopped

Preparation

In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.

Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt. Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently.
Serves 8.

**To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

More Carrot Recipes
Sweet and Sour Carrots
Candied Carrots
Tangy Carrots
Carrots au Gratin
Carrots with Fresh Herbs
Gingered Carrots
Carrot Raisin Salad
Simple Glazed Carrots
Spicy Carrot Salad
Banquet Carrots
Dorothy's Heavenly Carrots
Marmalade Candied Carrots
Carrot Apple Cake & Frosting
Carrot Cookies
Carrot Casserole
Carrot Bread with Pecans
Carrot Soufflé
Carrot Soufflé II
Slow Cooked Carrot Pudding
Crockpot Marmalade Carrots

Side Dish Casseroles
Vegetable Dishes


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