26 small-to-medium carrots with tops (about 1 3/4 lb.)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 cup orange marmalade
1/2 cup fresh orange juice
1 teaspoon ground ginger
1/4 teaspoon dried crushed red pepper
1 teaspoon minced fresh rosemary leaves (optional)
Freshly ground black pepper
1. Preheat oven to 475°. Cut tops from carrots, leaving 1 inch of greenery on each. Use a vegetable peeler to peel outer layer of tops. Peel carrots, if desired. Toss together carrots and oil in a large bowl. Sprinkle with salt and cumin. Spread carrots in a single layer in an aluminum foil-lined jelly-roll pan; bake 25 minutes or just until carrots are tender and browned.
2. Meanwhile, bring marmalade and next 3 ingredients to a boil in a small saucepan over medium heat. Boil, stirring often, 4 to 6 minutes or until thickened. Stir in rosemary, if desired.
3. Transfer carrots to a large serving bowl; add marmalade mixture, and toss to coat. Season to taste with pepper. Serve hot or at room temperature.