Orange Honey Glazed Carrots

5 from 1 vote

These Orange Honey Glazed Carrots are the perfect holiday side dish! Made with fresh orange juice, honey, and butter. It's so delicious and easy to make on the stovetop.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: people

Calories: 140kcal

Author: Tania

Equipment

Zester

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.

Substitutions and variations:

Honey: Maple syrup.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition