• Servings: 12
• 2 pounds baby carrots
• 1 cup water
• 1/4 cup butter, divided
• 1 Tbs brown sugar
• 1/2 tsp salt
• 1/2 cup orange marmalade
• 1/4 tsp cinnamon
• 2 Tbs chopped, fresh parsley

1. Cook carrots in water, brown sugar, salt, and 1 tablespoon butter until slightly tender. Drain.
2. Heat orange marmalade.
3. Add cinnamon, parsley, and remaining butter.
4. Cook until a glaze consistency.
5. Pour over carrots and stir to coat.

Great carrots for your favorite holiday.