It's to early here to be getting veggies from the garden, but today I got leaf lettuce, kale, green onions, radishes and baby carrots, from my friend David. I'm loving it! If you don't have carrots in your garden yet I'm sure the baby organic at the grocery will work.
1 1/2 pounds baby carrots with tops
1/2 cup orange marmalade
1/2 cup fresh orange juice
2 tablespoons butter
1 tablespoon Dijon mustard
Preheat the oven to 425 degrees F.. Cut tops from carrots, leaving about 1-inch of stems on each, gently wash and peel if you want. I don't peel. Bring marmalade and next 3 ingredients to a boil in a large ovenproof skillet over medium-high heat; add carrots, stirring to coat. Bake about 30 minutes or until carrots are tender and lightly browned, stirring every 10 minutes.