How To make Orange Glazed Carrots

Seville Orange Glazed Carrots Recipe

A delicious healthy & easy side dish! There is no brown sugar in this recipe, yet it’s loaded with sweet, tangy taste. Seville Orange Glazed Carrots make an excellent side dish, perfect for festive feasts like Thanksgiving and holiday gatherings or even great for everyday dinners. Using Crofter’s Seville Orange Spread means there is no added refined sugar—the spread easily elevates the flavor profile without adding unnecessary sugar. A simple yet tasty recipe that everyone will love!

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Low Protein Recipe - Orange Glazed Carrots

Learn how to turn your everyday carrot into a new favorite side dish. An easy low protein recipe that even your little ones will enjoy.

Orange Glazed Carrots (from vintage cookbook)

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From Pillsbury Classics No.11

10 oz. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce
3 Tbsp. orange juice
1 tsp. cornstarch
1/4 tsp. ginger

Cook carrots according to package directions. Snip corner of pouch; drain butter sauce into medium saucepan.

Mix orange juice and cornstarch; add to butter sauce mixture. Stir in ginger; blend well. Cook over medium heat until thickened. Add carrots, heat through. 4 servings.

Calories 45
Protein 0 gm
Carbohydrate 6 g
Fat 2 g
Sodium 340 mg
Potassium 20 mg

Sorry for any typos. I appreciate you watching.

Roasted Glazed Carrots- By RECIPE30.com

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Roasted glazed carrots are to me the tastiest carrots you can have. You not only have the caramelisation from the roasting but you also add a buttery glaze to enhance and lift the flavour another step.
I like to cut them in a rustic wedge shape, they look more appetizing and you get better caramelisation as there’s more edges.



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BEST HONEY GLAZED CARROTS RECIPE! MAKE AHEAD THANKSGIVING

Get your Updated and Revised edition of Make Ahead Thanksgiving CookBook here:

Today I am sharing a super delicious and really easy side dish that you can make right away or make ahead for your Thanksgiving celebration. These honey glazed carrots are so easy and delicious you will want to make them more often than just on special occasions! Only a few ingredients come together either on the stove top or in the oven to make a delicious, sweet and savory side for your holiday or weekday meal!

This recipe starts off with steamed carrots. I have used baby cut carrots but you can feel free to use regular carrots cut into coins or chunks. You can even use frozen carrots if that is something you prefer! This would not, however be appropriate for canned carrots because they are much to soft and will turn to mush when cooked again. I cooked my carrots in the pressure cooker for 5 minutes on the vegetable setting and they turned out perfect and tender crisp.

In this video I am sharing how to make these on the stove top but explain what to do for a make ahead situation. The instructions and full recipe are available in my Make Ahead Thanksgiving Cookbook and I have placed the link above at the top of this description.

The carrots go into a skillet with melted butter, honey and orange juice. Then they are simmered for around five minutes on medium high heat until the sauce begins to turn to a glaze. You will be able to tell when this happens because the mixture will begin to bubble with very large bubbles that are slow to burst. You will also be able to see the carrots being coated with that awesome glaze.

At this point you will want to turn off the heat and add a pinch of salt to taste as well as some dry or fresh thyme leaves that you have crushed in your hand. This will help to release some of their essential oils and they will begin to bloom and flavor and scent the dish to perfection!

If you wanted to prepare this in advance, simply toss your steamed carrots, butter (no need to melt, just cut into cubes) and orange juice into a foil pan together. Tightly cover with foil and refrigerate for up to three days before you intend to serve. On the day of your meal, remove from the refrigerator and place in the oven, covered at 350 degrees for 30 minutes. Remove and stir well. Return to the oven, uncovered and continue to bake for another 20 minutes, stirring every ten minutes or until the glaze has set and the carrots are glistening and bubbly. Season to taste with salt and thyme.

That's it! Super simple and a delicious addition to any holiday or Sunday dinner! I hope you give these honey glazed carrots a try sometime soon and I hope you love them. I also hope you will check out my Make Ahead Thanksgiving Cookbook and pick up a copy for yourself to help make your Holiday as stress free as possible!

Happy Eating!



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Recipe Orange-Glazed Carrots with Mint

Recipe - Orange-Glazed Carrots with Mint
INGREDIENTS:
-1-1/2 lb. small carrots, peeled
●2 Tbs. vegetable oil
●Salt and freshly ground black pepper to taste
●1 Tbs. chopped fresh ginger
●1 tsp. chopped garlic
●1 Tbs. chopped shallots
●2 Tbs. honey
●1/2 cup fresh orange juice
●1 Tbs. soy sauce
●1/4 cup water
●1 Tbs. chopped fresh mint