A delicious take on carrots for a roast dinner. Recipe produced by AGA Demonstrator Penny Zako.
500g carrots – cut into batons
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.