Carrots in Orange Butter

A delicious take on carrots for a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 

Raw carrots

500g carrots – cut into batons

10g butter

25g fine cut orange marmalade

Chopped parsley to garnish

1. Bring your carrots to the boil on the boiling plate and drain all the liquid; add the butter and marmalade.

2. Place into the simmering oven to continue cooking.

3. After 30-35 minutes remove from the oven and garnish with parsley before serving.


The carrots can be cooked 2 days in advance, refrigerated and reheated in the simmering oven.