Orange Honey Glazed Carrots (Printable Version)

Tender carrots coated in a citrusy orange and honey glaze with fresh dill for vibrant flavor.

# What You'll Need:

→ Vegetables

01 - 1 pound carrots, peeled and sliced into 1/4-inch rounds
02 - 2 tablespoons fresh dill, finely chopped

→ Glaze

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons honey
05 - 1/3 cup fresh orange juice
06 - 1 teaspoon orange zest
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 5 to 6 minutes until just tender. Drain and set aside.
02 - In a large skillet, melt the butter over medium heat. Stir in the honey, orange juice, orange zest, salt, and pepper until well combined.
03 - Add the drained carrots to the skillet and toss thoroughly to coat in the glaze mixture.
04 - Cook, stirring occasionally, for 7 to 10 minutes until the carrots are glossy and the glaze thickens slightly.
05 - Remove from heat and sprinkle with fresh dill. Toss gently and serve warm.

# Additional Tips::

01 -
  • The glaze is forgiving and comes together in one skillet, so there's minimal cleanup for maximum payoff.
  • It transforms something humble into something that tastes like you spent hours planning, when really you just needed 30 minutes and fresh dill.
02 -
  • Don't overcook the carrots in the boiling step—underdone is safer than mushy because they'll keep cooking in the glaze.
  • The glaze needs those 7-10 minutes to reduce and thicken; rushing it means you'll end up with wet carrots instead of glazed ones.
03 -
  • Use a microplane or fine grater for the orange zest so you get those delicate, flavorful bits without the bitter white pith underneath.
  • If your glaze seems too thin after cooking, mix a teaspoon of cornstarch with a teaspoon of cold water and stir it in during the last minute to thicken it up.
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