Orange Honey Glazed Carrots (Print View)

Tender carrots in a bright orange honey glaze finished with fresh dill for a vibrant side.

# Components:

→ 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

# Directions:

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. Toss thoroughly to coat all pieces in the glaze.
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.

# Expert Advice:

01 -
  • The glaze gets thick and glossy without cream, cream, or anything heavy, so you taste pure citrus and honey instead.
  • Fresh dill at the end transforms carrots from forgettable to the vegetable people actually remember eating.
  • Ready in 30 minutes, which means it works for weeknight dinners and fancy dinners equally well.
02 -
  • Don't skip the pre cooking step because raw carrots won't soften in the time the glaze takes to thicken, and you'll end up with a disappointing crunch.
  • Keep the heat at medium because high heat makes the honey burn and tastes bitter and wrong instead of sweet and caramelized.
03 -
  • If you don't have fresh dill, fresh tarragon or chives work in a pinch, though the flavor shifts noticeably and the dish becomes something slightly different.
  • A pinch of Dijon mustard stirred into the glaze adds complexity that sneaks up and makes people taste deeper.
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