Spring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter.
What to buy: Baby carrots with their green tops, which start appearing at the market in spring, are perfect for this recipe. If they’re small enough in diameter you can leave them whole; if they’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 baby-cut carrots.
1/2 cuporange marmalade
1/4 cup dry white wine
1 teaspooncumin seed
1/4 cupvegetable broth
1 tablespoon Dijon mustard
12 small baby carrots, peeled and tops trimmed
1 tablespoon unsalted butter
2 tablespoons minced fresh chives
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.
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.