Glazed Carrots

2 Tbsp. olive oil

1 ½ lbs. small multicolored carrots with tops, peeled, trimmed, and cut into ½-in.-thick x 3-in.-long pieces (about 2 ½ cups)

2 large (1 ½ oz. each) shallots, quartered with stems intact

¾ tsp. kosher salt

⅓ cup orange marmalade

⅓ cup fresh orange juice (from 1 orange)

2 Tbsp. salted butter, cut into pieces

2 Tbsp. chopped fresh chives

Directions at southernliving.com

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