- 2 bunches dutch carrots
- Olive oil
- Salt, to taste
- 1/ 4 cup orange juice
- 2 tablespoons ginger marmalade
- 1 tablespoon honey
- 1 lemon, juiced
- 1 orange, zested
Preheat the oven to 400ºF. Place carrots on a baking sheet and coat with olive oil and salt. Roast for 20 minutes.
Make the glaze: combine orange juice, ginger marmalade, honey and lemon juice in a pot. Simmer on low for 20 minutes, stirring occasionally.
Remove carrots from the oven and pour on glaze. Roast for an additional 20 minutes.
Sprinkle some crushed pistachios and orange zest over the carrots and serve immediately.