Orange Honey Glazed Carrots (Print)

Tender carrots glazed in citrusy honey and orange, topped with fresh dill, perfect as a flavorful 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 sliced carrots and cook for 5-6 minutes until just tender. Drain and set aside.
02 - In a large skillet, melt butter over medium heat. Stir in honey, orange juice, orange zest, salt, and black pepper until combined.
03 - Add drained carrots to the skillet and toss to evenly coat with the glaze mixture.
04 - Cook for 7-10 minutes, stirring occasionally, until 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 carrots actually taste bright and alive instead of just sweet, thanks to that hit of fresh orange juice cutting through the honey.
  • It comes together in half an hour, which means weeknight cooking doesn't have to feel like a production.
  • Fresh dill at the end gives you that restaurant-quality moment when people taste it and pause to ask what you did.
02 -
  • Don't skip the parboiling step thinking you'll just cook them longer in the glaze—they'll either stay hard or turn to mush with no in-between.
  • The glaze thickens as it cools, so what looks slightly loose while it's hot will be perfectly clingy by the time you serve it.
03 -
  • Use a vegetable peeler or mandoline to peel the carrots quickly, and slice them to uniform thickness so nothing gets left behind undercooked.
  • If your glaze isn't thickening enough, let it bubble gently for another minute or two—the reduction is what makes everything cling beautifully.
Back