My favourite way to prepare baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. Toasting the nuts is key. It really takes this dish to the next level.

Cooking time: 30 mins

Serves: 8

Ingredients

2 lbs. fresh baby carrots

2/3 cup orange marmalade

3 Tbsp. brown sugar

2 Tbsp. butter

1/2 cup chopped pecans, toasted

1 tsp. rum extract

Step 1

In a large saucepan, place steamer basket over 1 in. of water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender.

Step 2

Meanwhile, in a saucepan, blend marmalade, brown sugar and butter; cook and stir over medium heat until thickened and reduced to about 1/2 cup. 

Step 3

Stir in pecans and extract.

Step 4

Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.

Tip: A bag of carrot cuties saves you loads of time.

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