This easy recipe for Orange Glazed Carrots is the perfect bright and fresh side dish and can be prepared ahead of time to serve warm or at room temperature!
I love to add these carrots as a side dish. They are such a bright color and the addition of the oranges and orange juice adds just enough tang and sweetness.
- Fresh squeezed orange juice is best to use although bottled orange juice will work too.
- Orange segments are a fresh addition of orange flavor. If you choose not to add the orange segments, the orange juice still gives the dish citrus flavor.
- Cooking instructions are the same for cut carrots or baby carrots.
- Add more or less of any of the spices to adjust to your taste. I often will increase all the spice amounts if I want the glazed carrots to have a bit more flavor from the spices.
Why add these Glazed Carrots to your menu?
- An easy recipe for anyone to prepare!
- You can use packaged baby carrots (no cutting!) or you can cut carrots into 1" slices.
- They add a beautiful bright color to your plate!
- Add them to your buffet brunch or dinner table for a crowd pleasing side dish.
- Prepare ahead of time!
- Serve warm or at room temperature.
Gr8 Main Dishes to serve the carrots with:
- Slow Cooker Barbecued Pork Ribs
- Pork Cutlets
- Chicken Scallopini
- Oven Fried Chicken
- Lamb Chops Marinated and Grilled
Orange Glazed Carrots
- 3 Tablespoons butter
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 cup fresh orange juice
- 1 ½ pounds carrots, baby carrots or larger carrots cut into 1 inch slices
- 1 naval orange
- parsley, chopped for garnish
- Melt the butter in a large sauté pan.
- Add all the spices, cumin through pepper, to the sauté pan. Stir and cook for one minute in the butter.
- Add the orange juice and stir to combine with the butter mixture. Bring to a simmer.
- Add the carrots to the pan and bring the liquid back to a simmer. Stir the carrots with the butter mixture. Partially cover the pan (about ¾ covered) with a lid and simmer the carrots for about 15 minutes.
- While the carrots are cooking, cut the peel and white pith off the orange. Cut the segments from the membanes and reserve the segments in a separate bowl.
- Remove the lid from the carrots and continue to cook until liquid has condensed to more of a glaze (about 15-20 more minutes).
- Stir the carrots to incorporate all the glaze. Serve warm sprinkled with the orange segments and parsley.
- The carrots can be made ahead of time and warmed on the stove or microwave before serving.
- They also can be served at room temperature.
- Leftover carrots can be kept in the refrigerator for up to a week.