Glazed Carrots with Candied Pecans

Ingredients:

• 1 kg young carrots (preferably different colors), tops trimmed
• 2 tbsp. l. orange marmalade
• 3/4 cup fresh orange juice
• 1/3 cup chopped candied pecans
• 3 tbsp. l. brown sugar
• 4 tbsp (60 g) butter
• 1/2 tsp salt

Preparation:

1. Melt 2 tablespoons (30 grams) butter in a large skillet over medium-high heat. Stir in the orange marmalade, then add the carrots, orange juice, brown sugar, salt, and pepper to taste.
   
   Bring to a boil, then cover and reduce heat; cook, stirring occasionally, until carrots are tender, 13 to 15 minutes.
2. Remove the lid and add the remaining butter. Increase the heat and cook over medium heat until the liquid has evaporated, 8 to 10 minutes.
   
   Place glazed carrots on a serving platter and sprinkle with candied pecans.