Roasted Carrots & Julienne Vegetables

Orange marmalade is the surprise ingredient in this colorful roasted vegetable mix. Mixed with oil and tossed through julienned carrots, potatoes, zucchini, yellow squash, and onion, it caramelizes in the hot oven and coats every piece in a sticky, citrusy glaze. It’s a simple trick that turns basic roasted vegetables into something people actually reach for seconds of.

The cutting matters here. Carrots and potatoes get cut into short shoestrings (about 1½ inches long) so they cook quickly and evenly at high heat. The squash gets cut into chunks twice as thick, since it softens faster and would turn to mush if cut the same size as the denser root vegetables. This staggered sizing means everything finishes at the same time.

The plastic bag mixing method keeps things mess-free. Oil, marmalade, and vegetables all toss together evenly without dirtying extra bowls. Spread into a single layer in the roasting pan and bake covered with foil first, then uncovered for the final browning.

Kitchen Tips

• Cut to equal thickness within each vegetable type. Uneven pieces mean some are burnt while others are still raw. Consistent knife work is everything with roasted vegetables.
• Turn often during uncovered roasting to prevent sticking and ensure even browning on all sides.
• Sprinkle with water if they start looking dry. The marmalade can scorch if the pan gets too dry before the vegetables finish.
• Add sesame seeds just before serving, not during cooking. They burn quickly at high temperatures.

Variations

• Asian-inspired: Swap the marmalade for hoisin sauce and sprinkle with toasted sesame seeds and a drizzle of rice vinegar.
• Maple-rosemary version: Replace the orange marmalade with maple syrup and add a teaspoon of dried rosemary to the bag.