Orange Honey Glazed Carrots (Printable Version)

Tender carrots glazed with citrusy honey and fresh dill for a vibrant, flavorful side dish.

# Ingredient List:

→ 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 thoroughly and set aside.
02 - In a large skillet, melt the butter over medium heat. Stir in the honey, orange juice, orange zest, salt, and black pepper until well combined.
03 - Add the drained carrots to the skillet and toss thoroughly to coat evenly 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 Tips:

01 -
  • They're naturally sweet but never cloying, with citrus keeping everything balanced and alive.
  • This is one of those rare sides that actually tastes better than the protein it's next to, which means less pressure on you to nail everything else.
02 -
  • Don't cook the carrots all the way through in the boiling water—they'll finish cooking in the glaze, and if they're too soft beforehand, they'll turn to mush.
  • The glaze thickens as it cools, so what seems a little loose in the pan will be perfect once everything settles on the plate.
03 -
  • If your orange juice tastes too tart, add just a touch more honey to balance it—taste as you go, because all citrus isn't created equal.
  • Zest your orange before you cut it in half and juice it; it's so much easier, and you'll get more oils into that zest.
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