Orange Glazed Carrots Recipe -
Orange Glazed Carrots Recipe
  • READY IN 20 mins

Orange Glazed Carrots

Recipe by  

"A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
  2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2005

This dish turned out excellently for me, about what I expected, BUT....after adding the orange juice and simmering, I looked at the excess of liquid and did the following: Drained the OJ off the carrots, added the br. sug. and margarine to the carrots in the saucepan, whisked the drained OJ with the salt, a dash of pepper, and 1 1/2 Tblsp cornstarch, drizzled honey over the carrots, mixed the cornstarch mixture in, and simmered 3-4 min more. Turned out fantastic!

Most Helpful Critical Review
Jul 24, 2003

Very easy and kind of tasty, but pretty boring despite touch of ground ginger I added. If you are looking for a nice carrot recipe, try these. If you are looking for an exceptional carrot recipe, look elsewhere.

Mar 24, 2008

The taste pf these ingredients together was really good, however, I gave four stars because after reading many reviews I decided to preapre them a little differently than the recipe states. I cooked the carrots in one pan and then added the ingredients for the sauce to another and whisked in 2 tsp. of cornstarch and brought it a boil. It made the perfect glaze that I then just poured over the cooked carrots. That seemed to work to solve the problem with the glaze that many others reported.

Nov 11, 2006

I just made these for dinner, having tweaked a recipe from Sue Spitler. The ones I just made were so good I thought I'd share the difference. Cook the carrots in a little water. In a separate pan make the glaze: 1/2 cup orange juice, 1/3 cup light brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon cinnamon (at the very least), 1/4 teaspoon allspice, 1/4 teaspoon ground mace, a little pad of butter to aid against sticking to the pan, a few pinches of parsley, 3 or 4 dollops of ORANGE MARMELADE. Heat and stir till thick. You may want to let the glaze cool a little bit because it gets really hot and stays hot longer than expected. The marmelade lends some little chunks of oranges and I think is super super ... super tasty. Obviously NOT for those on a diet... the less you cook the carrots the more carrot flavor... the more you cook the carrots, the easier to disguise them (for children or those who usually don't like cooked carrots). Though I tweaked the recipe, I think Ms. Spitler is still right that you can also use yams and/or beets for this. I think the glaze is sooo good that it could be used with ice cream or... basically in dishes replacing caramel. Yum. (serves about 4 people as a side dish)

Sep 22, 2003

This recipe is terrific! I love glazed carrots, but the syrupy sauce in my normal recipe kind of gets to me. This recipe isn't syrupy, and has great flavor. I par-boiled the carrots, and transferred all ingredients to a frying pan, to cook down the sauce, and give the carrots a nice roasted texture. Great recipe Heidi!

Jan 24, 2004

add 1 pinch of cinnamon for flavor, and 1 tsp of corn starch to thicken the syrup. PERFECT!

Jan 24, 2004

Instead of cooking in water, I cook the carrots in orange juice- it gives a more orangy flavor, I think I added a little ginger with the brown sugar and butter. I've made these also with regular carrots- slicing the carrots in thirds on the diagonal. Have made these several times now- my whole family likes it.

Jul 24, 2003

Very easy! A nice taste too!


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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