With some traditional flavours and a touch of modern spice, these marmalade glazed carrots drizzled with candied pecans are sure to be a hit at the Easter lunch table!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the candied pecans
60 ml sugar
50 ml water
100 g pecans
For the carrots
4 tbsp unsalted butter
2 tbsp marmalade
400 g baby rainbow carrots
¾ cup orange juice
2 tbsp brown sugar
Salt and black pepper

METHOD
For the candied pecans
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Place the sugar and water in a pot over high heat and simmer until the sugar has dissolved, 5–10 minutes. Remove from the heat and allow to cool.
3. Add the pecans to the syrup. Let them soak for 5 minutes, then remove and spread out on the baking tray. Roast for 8 minutes.
4. Remove the nuts from the oven and allow to cool; they should turn crispy as they do so.
For the carrots
1. Melt the butter in a large pot over medium-high heat. Stir in the marmalade, then add carrots, orange juice, sugar, and salt and pepper.
2. Bring the marmalade mixture to a boil, then cover and reduce the heat to medium-low. Simmer, stirring occasionally, until carrots are almost tender, about 15 minutes. Remove the carrots from the pan.
3. Increase the heat to medium-high and cook the liquid for 8–10 minutes, until reduced to a glaze.
4. Place the carrots on a serving platter, drizzle with the marmalade glaze and sprinkle with the candied pecans.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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