Orange-Glazed Carrots
Sweet, tender carrots braised in orange juice with honey, butter, and thyme—perfect as a side for Easter hot dishes.
- Time
- 20 min
- Serving
- 235 kcal
- Ingredients
- ≈ $0.85
- Protein
- 4 g
Ingredients
- 1 Carrots≈ $1.50 per kg 180 g
- 2 Oranges≈ $3.80 per kg 130 g
- 3 Butterpack 180 g ≈ $1.58 10 g
- 4 Honey 10 g
- 5 Dried thyme 1 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut carrots1 into thick sticks or rounds.
Juice an orange2 and zest a little.
Place carrots1 in a pan, add the juice, zest, honey, butter3, thyme, and salt.
Simmer covered on medium heat for 10 minutes.
Uncover and cook another 5–7 minutes until the liquid reduces to a glossy glaze.
Toss the carrots1 in the glaze and serve warm.
Tips
- Why it works
- Braise the carrots under a lid first so the juice soaks in evenly and doesn't evaporate. Take the lid off only when the liquid is almost gone, so the glaze doesn't splatter.
- Substitutions
- Replace the orange juice with 130 g of grapefruit juice, which is a bit tarter. If you have no thyme, use ½ tsp of dried parsley.
- Common mistakes
- If the carrots stay dry and dull, you took the lid off too early. The glaze should be syrupy and coat the pieces.
- Storing and reheating
- Keep in the fridge for 3 days, but it's better eaten within 1–2 days. Reheat in a pan for 3–4 minutes without oil, adding 1 tbsp of water.
- Serve with
- Serve with boiled potatoes or Korean-style chicken at Easter. You can also add it to a salad with olives and feta.
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