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What's Cookin' Today - Orange Glazed Carrots
Carrots, carrots, carrots. This root vegetable is loaded with beta-carotene, an anti-oxidant that your body uses to help with immunity and eye health. In addition this powerhouse veggie contains Vitamins B, C and K, which have a variety of other benefits for your body. Carrots are not only loaded with nutrition and low in calorie, they are fairly inexpensive. Now, let's make them delicious.
We're going to start by preparing our carrots. You can use a 1 pound bag of baby carrots if you prefer. I would add a couple of minutes to each of the times if you go this route. I just like the taste and texture of whole carrots.
Do not rinse your carrots at this point. I find it so much easier and safer to peel dry vegetables. Hold each carrot at the stem end and peel down. Don't worry about the part you are holding, we'll cut that piece off anyway. Once the whole batch is peeled, rinse them all.
Line up your carrots so the ends all match, in however many batches you feel comfortable cutting at once. Cut off both ends in this way.
You can slice up your carrots straight up and down, but I think cutting them on a bias gives more surface area to absorb the wonderful glaze and makes a prettier dish overall.
Hold your knife at an angle so you are actually cutting away from yourself and cut each piece around 1/8 - 1/4 inch thick. The first piece will always have one flat side, as that is where you cut off the end. Continue slicing each carrot on the bias.
Now that your carrots are prepped, add the one tablespoon of butter and one tablespoon of extra virgin olive oil to your pan and melt over medium heat. Add your carrots and season with salt and pepper.
Stir the carrots to coat them in the butter and oil mixture and let them cook for about 5 minutes. This will help soften your carrots and give them a chance to gain sweetness from the browning process.
As the carrots are cooking, you can prep the rest of your ingredients. We need one cup of orange juice. You can certainly use a carton of juice, but I happened to have some extra oranges in my fridge. It took 3 large oranges to get one cup of juice, and it is so fresh and sweet.
Put the three tablespoons of brown sugar and one cup of orange juice in with the carrots.
Turn the heat to high and bring to a boil. It probably will only take a minute or even less.
Then turn the heat to medium, cover the pan, and cook for 10 minutes.
Uncover and cook for another 5-10 minutes or until the carrots are glazed and slightly darker. They should still have a lightly crisp texture.
Go ahead and taste so you can adjust your seasoning if need be.
Wait! Don't burn your tongue (I speak from experience.)
Now that you've tasted them (totally worth the burnt tongue!), what do you serve alongside? Orange Glazed Carrots can go with most proteins, from chicken to roast. They would pair well with hamburgers even.
What did I served with them? I'm almost embarrassed to tell you... almost. We had them with tacos. The sweetness worked perfectly with our spicy taco filling.
Enjoy this wonderfully versatile, inexpensive, and nutritious side dish.
Let's cook together soon!
- 1 pound carrots, peeled and sliced on the bias
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 3 tablespoons brown sugar
- 1 cup orange juice
- Melt the butter and olive oil in a medium saucepan. Add the sliced carrots, season and cook over medium heat for 5 minutes.
- Add brown sugar and orange juice. Bring to a boil over high heat.
- Reduce to a simmer over medium heat, cover and cook for 10 minutes.
- Remove lid and cook until liquid turns into a glaze and carrots are al dente, about 10 more minutes.