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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