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Sweet and Tangy Roasted Carrots

Serves 6


500°F - 550°F

cook time

25 minutes


1 1/2 lbs thin, young carrots, peeled and trimmed
60g (1/4 cup) orange marmalade
42g (2 TBSPs) Lyle’s Golden Syrup or maple syrup
30g (2 TBSPs) tablespoons olive oil
14g (1 TBSP) butter or butter alterative, melted
15g (1 TBSP) aged balsamic vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp Coleman’s mustard powder
1/2 tsp ground cumin
Salt and Pepper to taste


Fire up your Cru oven.

Place carrots, in a single layer, into a greased oven-safe pan or baking dish.

Into a mixing bowl, add the rest of the ingredients and combine thoroughly, then pour over the carrots.

Make sure your Cru oven has cooled down to abut 500°F.

Bake carrots 25 minutes, or until they are tender, turning halfway. If the carrots are browning too quickly, cover with foil, but uncover for the last few minutes of cooking for more caramelization.

Enjoy as a side to accompany steak, chicken, or fish!
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