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Honey & Orange Glazed Carrots

  • 15 m
  • 25 m
Pam Lolley
“Bright and fresh, these candied carrots have just a hint of sweetness from the honey and citrus. This one-pan dish is quick and easy to make, but also has such a pretty presentation that it works both as an entertaining-worthy or weeknight side dish. Look for carrots that are similar in size so they cook evenly.”


    • 2 pounds medium-size multi-colored carrots, peeled and tops trimmed
    • ¼ cup honey
    • 3 tablespoons unsalted butter
    • 3 tablespoons fresh orange juice (from 1 orange)
    • 2 teaspoons fresh thyme leaves
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper


  • 1 Place carrots in a high-sided skillet and add water to cover by about ¼ inch. Bring to boil over medium-high; cook until just tender, about 5 to 6 minutes. Drain carrots in a large colander and rinse with cold water.
  • 2 Add honey, butter, orange juice and thyme leaves to skillet; bring mixture to a simmer over medium-high; add carrots and toss to coat. Cook, tossing gently, until honey mixture has reduced and carrots are coated and glazed, 5 to 6 minutes. Remove from heat, and sprinkle with salt and pepper, tossing gently to coat. Place carrots on a serving plate and drizzle with any remaining sauce. Serve immediately.
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