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Serves 2-3 • 30 minutes with prep

Charred Carrots With Orange And Honey

Honey-sweet, citrus-zesty and perfectly simple.

INGREDIENTS

1- Pixie Tangerines - 1 Tablespoon Pixie Zest

2- Wild King Salmon - 4 Fillets

3- Extra-Virgin Olive Oil - 2 Tablespoons

4- Fresh Rosemary - 1 Tablespoon, Minced

5- Fennel Seeds - 1 Tablespoon

INGREDIENTS

Pixie Tangerines

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1/2 Pixie Tangerine, Zested

Carrots

1 1/2 Pounds

Extra-Virgin Olive Oil

3 Tablespoons

Red Wine Vinegar

1 Tablespoon

Honey

2 Teaspoons

Kosher Salt

Season To Taste

Ground Black Pepper

Season To Taste

Fresh Thyme Leaves

1Tablespoon, Minced

STEPS

1

Preheat oven to 400F.

2

Peel the carrots. Cut the smaller ones in half and bigger ones in quarters.

3

Place carrots on a baking sheet. Using your hands, toss carrots in olive oil, vinegar, honey, salt and pepper until they are well coated. Sprinkle with thyme.

4

Roast over medium-high heat for about 20 minutes, tossing occasionally until carrots are slightly tender and a little charred.

5

Drizzle the carrots with the tangerine juice and half of the tangerine zest. Toss well.

6

Place on a serving plate and season with fleur-de-sel and the rest of the orange zest.

SERVING SUNSHINE

Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite. 

SHOP MARMALADE