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.
Recipe Hints:
- 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
This crowd pleasing easy recipe for Orange Glazed Carrots is the perfect bright and fresh side dish and can be prepared ahead of time! Serve warm or at room temperature.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
Gr8 Notes:
- 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.
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