<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10898</id>
  <title>Roasted Baby Carrots with Marmalade</title>
  <total_time>35 mins</total_time>
  <active_time>5 mins</active_time>
  <serves>4 servings</serves>
  <published_at>Thu Mar 22 14:07:00 -0700 2007</published_at>
  <updated_at>Fri Apr 17 16:47:23 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/10898</link>
  <pubDate>Fri, 17 Apr 2009 23:47:23 GMT</pubDate>
  <short_description>Sweet baby carrots herald spring</short_description>
  <long_description>Orange marmalade and sweet baby carrots herald spring.</long_description>
  <introduction>
    <![CDATA[<p>Spring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter.</p>


	<p><strong>What to buy:</strong> Baby carrots with their green tops, which start appearing at the market in spring, are perfect for this recipe. If they&#8217;re small enough in diameter you can leave them whole; if they&#8217;re thick, halve them lengthwise. And if they are too long to fit in your pan, lop them in half. They should not be confused with packaged <a href="http://en.wikipedia.org/wiki/Baby_carrot">baby-cut carrots</a>.</p>


	<p>This recipe was featured as part of our menu celebrating <a href="http://www.chow.com/stories/11619">100 days of the Obama White House</a>.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat the oven to 425°F and arrange a rack in the middle. Combine marmalade, wine, cumin seed, broth, and mustard in a large oven-safe frying pan. Place the pan over high heat and whisk until all ingredients are evenly combined. Bring mixture to a boil and add carrots; season with salt and freshly ground black pepper and stir to coat the carrots. Transfer the frying pan to the oven.</li>
		<li>Roast the carrots, turning them occasionally if they begin to get too dark, until the liquid has reduced to a glaze and the carrots are tender, about 30 minutes. Remove from the oven, toss in butter, and sprinkle with chives. Serve immediately.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2007/05/carrots_290.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>51</id>
    <name>Side Dish</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/2 cup orange marmalade**</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/4 cup dry white wine</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>283</ingredient_id>
      <description>
        <![CDATA[<p>1 teaspoon <strong>cumin seed</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/4 cup vegetable broth</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>310</ingredient_id>
      <description>
        <![CDATA[<p>1 tablespoon Dijon <strong>mustard</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>119</ingredient_id>
      <description>
        <![CDATA[<p>12 small baby <strong>carrots</strong>, peeled and tops trimmed</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 tablespoon unsalted butter</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>160</ingredient_id>
      <description>
        <![CDATA[<p>2 tablespoons minced fresh <strong>chives</strong></p>]]>
      </description>
    </ingredient>
  </ingredients>
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