I have always loved glazed carrots. When I was 12/13, I asked my mom if I could cook us dinner and she gladly agreed. I decided that glazed carrots would have to be on the menu because not only are they ridiculously easy to make, but they are just always a crowd pleaser. I’ve come a long way since those glazed carrots cooked until they were mushy and overly sweet. In this much-improved version, carrot are simmered in butter, orange juice and brown sugar with thyme until they are fork tender (no mushy carrots, please!) before being seasoned with salt and pepper. It’s the perfect side dish for Thanksgiving or Christmas and makes everyday dinners just that little bit more special.
How to make glazed carrots
Peel large carrots then halve them lengthwise then chop into bite sized chunks. For carrots that are fork tender and caramelized, cook them in melted butter in a large pan or skillet until they start to brown. Add the orange juice, brown sugar and thyme and reduce the heat. Allow the carrots to simmer in the glaze, stirring regularly, until they are fork tender and glossy. Season with salt and pepper and serve.
Can you make glazed carrots ahead?
Although this recipe takes no more than 30 minutes to make from scratch, it can definitely be made the day ahead and reheated in a pan over medium heat.
Carrot recipes
