Glazed Carrots

September 19, 2014 - Dishes on the Side
Glazed Carrots

These are my twin son’s favorite, and I think they are pretty tasty as well!  Carrots are already sweet, so the addition of a little honey and orange juice brings them to the next level of delicious.


4 large carrots, cleaned and peeled

2 tbsp unsalted butter

Zest and juice of one large orange

1 tbsp honey

1/4 to 1/2 cup water or chicken stock

Salt and pepper to taste

Cut your carrots on a bias, start to melt your butter on medium high heat in a pan or soup pot.  Add the carrots, orange zest, orange juice, honey and about 1/4 cup water or stock to the melted butter.

Heat while stirring frequently for 10 minutes, don’t let the pan get completely dry.  Add a bit of water or chicken stock if it is very dry.  You want most of the liquid to evaporate as the carrots glaze, just be careful they don’t burn.

Cooking the carrots


Once the carrots are tender and most of the liquid is gone, they can be seasoned with salt and pepper and served immediately.

Great with meatloaf and mashed potatoes and peas


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