These orange honey glazed carrots are so delicious! The sweet honey and orange glaze is simply irresistible, and does a great job of bringing out the natural sweetness of the carrots.
It’s an easy 25-minute stovetop recipe made with just 5 ingredients, making this a go-to side dish for all your special occasions and simple weeknight dinners alike!
Orange honey glazed carrots are so easy to make with just a few minutes of prep time! I start with par-boiling them and then tossing them in a skillet with butter, freshly squeezed orange juice, and honey. Then, I finish with freshly chopped Italian parsley for a touch of freshness and a pop of color.
The natural sweetness in carrots is enhanced by the honey, and the tart fresh orange juice gives it a delicious balance adding a sweet element to a mostly savory dinner. It’s like a sweet treat but in veggie form!
I serve these tender orange honey glazed carrots with my other holiday main dish favorites like Brined Turkey Breast or Turkey Roulade, along with other wonderful sides like my Sautéed Brussels Sprouts.
Of course, it’s a simple way to prepare an elegant side dish for not just the holidays but any night of the week. I love them my Red Wine Braised Beef recipe.
In all honesty, these little orange honey glazed carrots are so good, it’s hard not to eat them straight out of the pan! If you like carrots, also check out my Maple Roasted Rainbow Carrots recipe too.
Why I love making these orange honey glazed carrots:
- 5 simple ingredients: You probably already have all the ingredients on hand.
- Quick and easy: These honey glazed carrots are ready in 25 minutes.
- Stovetop recipe: They’re done on the stove, so they take up no oven space, which is super convenient when cooking a feast.
- Holiday side dish: Versatile side dish great for Thanksgiving, Christmas, Easter, and even weeknight dinners year round!
Ingredient Notes
It takes just a handful of ingredients to make these orange honey glazed carrots. I’ve included tips and tricks from recipe testing, and as always, ingredient quantities are listed in the recipe card below.
- Small carrots: I use small gourmet carrots my grocery store carries. They are about 4 inches long (smaller than a regular size carrot) and they come with their tops attached and trimmed. If you can’t find these, use regular carrots, peeled and cut into very thick slices. If they’re too thin, they’ll overcook quickly, making them mushy.
- Unsalted butter: For a rich buttery flavor.
- Honey: This is what makes the glaze sweet and glossy! Use whatever honey you have on hand. Raw honey works too, as it’ll melt into a liquid in the heat. Even maple syrup works.
- Orange juice and zest: Use freshly squeezed orange juice. It’s easier to zest an orange before you cut it and juice it.
- Salt and pepper to taste
- Italian parsley: Fresh chopped herbs are a great way to brighten up the dish at the end.
Step-by-Step Tutorial
Prepping this carrot side dish recipe takes just 10 minutes. The rest is 25 minutes of hands-off simmering time. Let’s get started!
Step 1 | Parboil the carrots
Cook the carrots in boiling water in a medium pot. You don’t want to cook them fully, just until they’re tender with a bite. This should take about 5-8 minutes to start, and then they finish cooking later along with the glaze. Drain the carrots and set them aside.
Step 2 | Make the glaze and simmer
Using the same pan, melt the butter over medium heat and stir in the fresh orange juice, zest (save some for garnish), and honey until combined. Bring to a light simmer.
Return the carrots back into the skillet with the glaze and toss them around. Make sure they’re all evenly coated in all that deliciousness. Season with salt and pepper to taste.
Continue simmering on low heat, uncovered, tossing the mixture occasionally to ensure the carrots are coated. After about 10 minutes, the glaze should be thickened and reduced.
Step 3 | Toss with parsley and garnish
Serve your orange honey glazed carrots garnished with fresh Italian parsley and orange zest, and enjoy alongside your main dish. And that’s it! So easy.
Prep Ahead Tips
You can make them up to 2 days ahead and reheat as needed. You may want to slightly undercook them, so that they don’t get too soft when reheated.
You can prep them by peeling them and cutting them first. To prevent them from turning white, keep them covered in an airtight container in a bit of water until you’re ready to proceed with the recipe.
You can also cook parboil the carrots ahead and keep in an airtight container in the fridge for up to 2 days. Once you’re ready to serve, make the glaze and toss to coat.
Pairing and Serving Ideas
The options are limitless when it comes to what you can serve with these orange honey glazed carrots!
For the holidays, we love these with this Brown Sugar Glazed Ham and Slow Cooker Turkey Breast. They would also go great with a roast chicken!
For a simple dinner at home, serve them with these Pork Chops with Apples or Apple Cider Pork Roast, and you’ve got a complete meal for your family and guests!
More sides to serve along with these orange honey glazed carrots:
Recipe FAQs
You can! Just keep them whole. There’s no need to slice them. Reduce the cooking time by about half.
Simmer the carrots with the glaze uncovered. This helps excess moisture evaporate, leaving a thicker and glossy glaze. Also, to prevent burning, simmer over low or medium-low heat.
If you prefer the caramelization that roasting brings out, go ahead and roast them in the oven instead of boiling them.
Tips for Success
- Carrots: I use small gourmet carrots from my grocery store. They are small, about 4 inches long (not regular-sized) with tops attached and trimmed. If unavailable, substitute with regular carrots, peeled and cut into thick slices. Thin slices cook too fast and become mushy.
- Use freshly squeezed orange juice for best flavor and results. About 3 to 4 oranges will yield 3/4 cups of juice.
- Cooking times may vary depending on the thickness and size of the carrots. Check for tenderness with a fork. Slice them evenly for even cooking.
- Presentation: Leaving the green tops of the carrots makes the final dish prettier! You can also use rainbow carrots for a more colorful platter.
- For a variation in flavor, use maple syrup instead of honey.
- Don’t forget to zest your oranges before squeezing.
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Orange Honey Glazed Carrots
Equipment
Ingredients
- 1.5 pound carrots - peeled and cut into thick slices, see notes
- 3 tablespoons unsalted butter
- Zest of 1 orange
- ¾ cup freshly squeezed orange juice - from about 3 to 4 oranges
- 3 tablespoons honey
- Salt and pepper to taste
- 2 tablespoons finely chopped Italian parsley
Instructions
- In a medium pot, cook the carrots in simmering water for 5 to 8 minutes (this will give them a head start, they will continue cooking later). Drain and set aside.
- In the same pan over medium heat, melt the butter and stir in the freshly squeezed orange juice, honey, and orange zest (save some for garnish). Stir until combined. Season with salt and pepper to taste.
- Add the carrots back into the skillet, tossing to coat. Simmer on low heat (uncovered), tossing occasionally to ensure the carrots are evenly coated for about 10 minutes, until slightly thickened and reduced. The glaze shouldn't be too thick, but should be glossy. Tip: Simmering uncovered gets rid of extra moisture and helps the glaze thicken.
- Toss with finely chopped Italian parsley. Garnish with more parsley and orange zest. Enjoy!
Notes
- Carrots: I use small gourmet carrots from my grocery store, about 4 inches long (not regular-sized) with tops attached and trimmed. If unavailable, use regular carrots, peeled and cut into thick slices. Thin slices overcook and become mushy.
- You can also use baby carrots, but reduce the cooking time as needed.
- Cooking times may vary based on carrot size and thickness.
- Simmer the carrots with the glaze uncovered. This will help thicken the glaze.
- For best flavor, use freshly squeezed orange juice.
- Prep ahead: You can par-boil the carrots 2 days in advance, then proceed with the recipe as directed.
- Make ahead: These carrots are best served fresh for texture, but if needed, you can make them 1-2 days ahead.
- Honey: Maple syrup.
Cris Dorval says
Thank you for this recipe! I’ve been “winging it” for decades, and my carrots are sometimes eyerolling amazing and other times “meh”. I was asked to take this dish for Thanksgiving, so decided to go with a tried and true so I don’t botch it. I may need to take it off the stove just a smidge before done so it can travel then be reheated, but we shall see. I’m so appreciative of the time you’ve put into writing this recipe out for us. God bless!
Tania says
I hope you enjoy it! Yes, if you plan on reheating it later, you can take it off it stove just a little bit earlier. You can also separate some of the glaze and add it later when reheating.
Susan Georgia says
I made these for Easter dinner and our guests loved them. I felt I made a mistake by parboiling too long, because I like my cooked carrots firm. However, they all liked them cooked through!
Tania says
Thank you Susan! Happy Easter!
Patricia says
These were a hit! I also like to make them with maple syrup for that caramel like flavor. Very quick recipe.