Marmalade carrots

Sticky, buttery and sweet – this versatile side dish is simple yet glorious

  • Prep:15 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 95
  • fat 3g
  • saturates 2g
  • carbs 18g
  • sugars 17g
  • fibre 3g
  • protein 1g
  • salt 0.13g


  • 1kg carrots, cut into batons
  • 50g fine-cut marmalade
  • 25g butter
  • 25g caster sugar
  • curly-leaf parsley chopped, to serve


  1. Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.

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