Ingredients
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1/4 cup freshly squeezed orange juice
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1/2 cup pepper jelly
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2 tbsp olive oil
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2 tsp lemon juice
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2 lb carrots
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3 tbsp chopped parsley, to garnish (optional)
Steps
1
Preheat oven to 425°F and line a large rimmed baking sheet with parchment. In a small bowl, whisk together the orange juice, pepper jelly, oil, and lemon juice until smooth. Season with salt and pepper.
2
Peel and trim the carrots. Cut in half lengthwise (cut very large carrots into quarters). Add carrots to prepared baking sheet. Season with salt and pepper. Add pepper jelly mixture to carrots and toss to coat evenly.
3
Roast carrots 25–35 min., depending on thickness of carrots, until tender and caramelized, turning halfway through cooking time. If desired, garnish with the chopped parsley.
