Made ahead and warmed up just before serving, these glazed carrots retain their color and flavor beautifully. A splash of lemon juice cuts the sweetness just a bit.

　　

Ingredients

serves 4

　　3 cups peeled and cut carrots (1/2-inch slices)

　　1 tablespoon vegetable oil or butter

　　3/4 teaspoon salt

　　1/4 cup water

　　1/4 cup orange marmalade

　　Lemon wedges

　　

Step 1

In a large skillet on medium-high heat, cook the carrots in the oil for about 2 minutes, stirring occasionally. Add the salt and water and continue to cook for 3 or 4 minutes, until the carrots are crisp-tender. Add the orange marmalade and stir until the carrots are well coated and glistening. Serve with lemon wedges.

　　

Serving & menu ideas

Step 2

These carrots are a sweet and colorful side next to Lemony Couscous with Chickpeas (page 97), Flounder with Herbed Lemon Butter (page 159), Warm French Lentil Salad (page 112) . . . and almost everything else!

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.