Glazed carrots might sound fancy, but trust me – they're as simple as can be. All we need is some good orange juice, a bit of zest, and a knob of butter to work their magic on these everyday root vegetables.
I've been making these carrots for longer than I care to remember, and there's no real mystery to it. Just keep an eye on your heat – not too hot, not too cold – and let the carrots take their time getting tender.
The glaze will happen naturally as the juice bubbles down with the butter.
You don't need any special equipment or fancy ingredients. Regular carrots from the garden or store work perfectly fine. Just make sure they're fresh – you can tell by how crisp they snap when you bend them.
The trick (if you can even call it that) is to let the carrots cook until they're just right – soft enough to eat but still with a little bite to them. Nobody wants mushy carrots on their plate.
When the juice and butter have cooked down to a nice, syrupy coating, you'll know you're done.
It's the kind of dish that makes any meal feel a bit special, without any fuss or bother. Perfect for Sunday dinner or when company comes calling.
Recipe
Orange Glazed Carrots are a vibrant side dish that combines the natural sweetness of carrots with bright citrus flavors. The cooking process transforms ordinary carrots into a glossy, tender-crisp vegetable dish that pairs beautifully with roasted meats, poultry, or holiday meals.
The secret to perfect orange glazed carrots lies in achieving the right balance between the natural sugars of the carrots, the acidic citrus notes, and a touch of additional sweetness. When properly prepared, the carrots develop a beautiful sheen while maintaining their structural integrity, neither too mushy nor too firm.
- 2 pounds fresh carrots, peeled and cut diagonally
- 1 large orange, juiced and zested
- 3 tablespoons butter
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon fresh parsley, chopped (optional)
Place carrots in a large skillet with water, butter, and salt. Bring to a simmer over medium heat and cook covered for 5-7 minutes. Remove lid and add orange juice, zest, honey, and pepper. Continue cooking uncovered, stirring occasionally, until liquid reduces to a glaze and carrots are tender but still slightly firm, about 8-10 minutes.
When done, the glaze should coat the carrots evenly and have a syrupy consistency. Transfer to a serving dish and garnish with parsley if desired.
For best results, choose carrots of similar size and thickness to guarantee even cooking. If using larger carrots, cut them lengthwise before slicing to maintain consistent pieces. The glaze can burn quickly near the end of cooking, so watch carefully and adjust heat as necessary.
Leftovers can be stored in an airtight container in the refrigerator for up to three days, though the glaze may thin out when reheated.
Sweet glazed carrots have been a staple side dish on dinner tables since the 1950s, when convenience cooking and candied vegetables gained popularity in American homes.
This simple preparation transforms everyday carrots into an elegant dish by combining their natural sweetness with a bright citrus glaze.
Unlike heavily sweetened versions, this recipe maintains a balanced flavor profile where the orange complements rather than overwhelms the carrots' natural taste.
A reliable companion to holiday roasts or weeknight meals, these glazed carrots require minimal preparation while delivering consistent results.
Conclusion
Orange Glazed Carrots
These glazed carrots bring back memories of Sunday dinners, and trust me – they're a lot easier to make than you might think. Just grab a bunch of fresh carrots (those stubby ones work fine too), slice them into nice rounds, and let's get cooking.
Pour a splash of orange juice in your trusty skillet, add a knob of butter, and toss in those carrot slices. A pinch of salt and a spoonful of honey won't hurt either. Let them bubble away until they're just tender – you want them to keep some bite, not turn to mush.
The magic happens when the liquid starts to reduce down into a glaze. Keep an eye on it, give the pan a shake now and then, and before you know it, those carrots will be wearing a lovely orange coat that'll make your mouth water.
No fancy tricks needed here – just good, honest cooking that'll have everyone asking for seconds. They're just right alongside a roast or even a simple weekday dinner. And if you've got any leftovers (though that rarely happens in my house), they're just as good the next day.
Tips:
- Don't peel the carrots if they're fresh and clean – lots of good stuff in those skins
- A bit of black pepper at the end gives them a nice kick
- If the glaze gets too thick, just add a splash more orange juice