Glazed Carrots With Orange and Honey Tonight
Bright glazed carrots with orange and honey hit that sweet spot between weeknight-easy and holiday-worthy, with tender carrots and a glossy citrus-honey glaze.
Equipment
- Wide skillet or sauté pan with high sides
- Spatula
- Microplane or fine grater
- Citrus juicer (optional)
- Knife and cutting board
Ingredients
Carrots
- 700 g carrots peeled, cut on a diagonal into 1–1.5 cm (1/2-inch) thick slices or small batons
- 480 ml water for simmering
- 1 tsp fine sea salt divided
Orange-honey glaze
- 30 g unsalted butter
- 30 ml honey
- 60 ml freshly squeezed orange juice about 1/2 medium orange
- 1 tsp finely grated orange zest
- 1/2 tsp ground ginger or 1 tsp finely grated fresh ginger
- 1/4 tsp freshly ground black pepper
Optional finishers
- 1–2 tbsp fresh parsley or chives chopped, optional
- fresh thyme leaves optional; use 1–2 tsp instead of parsley
- red pepper flakes optional; add a pinch when adding honey
Instructions
- Prep the carrots and aromatics. Peel the carrots and trim the ends. Slice on a slight diagonal into roughly 1/2-inch pieces, or cut into similar-size batons. Finely grate the orange zest, then juice the orange. Measure out the honey, butter, ginger, salt, and pepper so they’re ready.
- Start the carrots in a wide pan. Use a wide skillet or sauté pan with high sides so the carrots sit mostly in a single layer. Add the carrots, water, 1/2 teaspoon salt, and the butter. Place over medium-high heat and bring to a simmer.
- Simmer until just tender. Reduce heat to medium and cook, uncovered, 10–12 minutes, stirring occasionally, until carrots are just-tender but still hold their shape (thicker slices may take a few extra minutes).
- Add the orange, honey, and seasoning. When carrots are just-tender and most of the water has reduced to a thin layer, add honey, orange juice, orange zest, ginger, and black pepper. Stir to coat evenly.
- Reduce to a glossy glaze. Keep heat at medium to medium-high and cook, stirring every minute or so, 6–10 minutes, until the liquid bubbles, thickens, and clings to the carrots. Scrape the bottom as you stir to prevent scorching.
- Adjust seasoning and texture. Taste a carrot and the glaze. Add remaining salt a pinch at a time if needed. If glaze tastes sharp, cook 1 minute more. If too thick, splash in 1–2 teaspoons water or extra orange juice and toss until smooth.
- Finish with herbs. Turn off heat and stir in chopped parsley, chives, or thyme if using.
- Serve warm. Transfer to a warm serving dish, scraping all glaze over the top. Serve right away, or cover loosely and hold for up to 20–30 minutes.
Nutrition
Calories: 165kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 520mgPotassium: 520mgFiber: 5.5gSugar: 17gVitamin A: 17000IUVitamin C: 18mgCalcium: 55mgIron: 0.8mg
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