Orange Butter Glazed Carrots
Tender carrots, sweet butter, and tangy citrus, glazed together and then splashed with parsley. With just four ingredients, you can transform everyday carrots into something truly amazing. Busy weeknight or weekend entertaining, you’re gonna love this one.
These buttery-sweet carrots are healthy too! I realize there’s butter in the name, but there’s just 1 tablespoon of butter in the entire recipe, and it serves 4! One tablespoon is enough to glaze the carrots with a buttery sheen, and the sweetness partners perfectly with the tangy citrus.
I used baby carrots, but you can certainly peel and cut regular carrots into 2-inch pieces. There’s nothing better than a bag of pre-peeled, chopped baby carrots on a busy weeknight. Just slice open the bag and go to town! But, if you already have regular carrots and want to make this recipe, simply peel them, cut them into 2-inch pieces and proceed as directed.
Follow the instructions and blanch the carrots in boiling water until they’re fork-tender (like 5 minutes). I encourage you to NOT skip this step. Blanching the carrots before tossing them with the butter and OJ is key – and it’s a very simple process. If you start with raw carrots, they will take for-ever to soften, and the butter will become bitter.
This carrot side dish goes with everything! The flavor of these carrots isn’t overpowering, or internationally inspired (i.e., Asian, Mexican, Italian), so there aren’t strong flavors that could compete with other dishes you’re planning to serve. That means, you can serve these carrots with all your favorite chicken, beef, pork, seafood, and vegetarian dishes! They also make an excellent addition to your weekend brunch menu, as well as your holiday table, (Easter, Christmas, Thanksgiving).
What pan should you use to make these glazed carrots? I used my 10-inch nonstick skillet for these amazingly tender, butter-sweet carrots. You can use any large skillet you have, just make sure the carrots can spread out, so each sweet nugget has a chance to absorb the nuances of butter and orange juice.
Orange Butter Glazed Carrots
Ingredients
- 1 pound baby carrots
- 1 tablespoon butter
- 3 tablespoons orange juice
- Salt and freshly ground black pepper
- Chopped fresh parsley for serving
Equipment
Instructions
- Blanch the carrots in a large pot of boiling water for 4 to 6 minutes, until they’re just fork-tender. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the drained carrots and toss to coat. Add the orange juice and bring to a simmer. Cook for 2 minutes. Season to taste with salt and black pepper. Top with parsley and serve.