Orange Curry Carrots Recipes

GLAZED ORANGE CARROTS

Glazed Orange Carrots image

Want your kids to eat more carrots? This tender side dish has a pleasant citrus flavor and a pretty orange glaze. It's a "must" at our family gatherings. -Marilyn Hash, Enumclaw, Washington

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 pounds fresh carrots, sliced
2 tablespoons butter
1/4 cup thawed orange juice concentrate
2 tablespoons brown sugar
2 tablespoons minced fresh parsley

Steps:

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 134mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE GLAZED CARROTS

Orange Glazed Carrots image

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

Provided by HEIDI S.

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound baby carrots
¼ cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt

Steps:

Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
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.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g

CURRY-GLAZED CARROTS

Curry-Glazed Carrots image

Another delicious-sounding side dish from my Sunset Cookbook. This recipe combines maple syrup and orange juice and orange zest in addition to the curry flavor.

Provided by DailyInspiration

Categories Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon orange zest, grated
3/4 cup fresh orange juice
2 tablespoons maple syrup
2 teaspoons cornstarch (blended with 2 tablespoons cold water)
1 teaspoon curry powder
1 1/4 lbs carrots, cut diagonally into 1/4 inch slices
2 tablespoons parsley, minced
salt and pepper

Steps:

In a bowl, stir together orange zest, orange juice, maple syrup, and cornstarch mixture; set aside.
In a wide nonstick frying pan or wok, stir curry powder over medium-high heat just until fragrant (about 30 seconds - do not scorch). Add carrots and 1/3 cup water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir fry until liquid has evaporated.
Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper to taste.

ORANGE-HONEY GLAZED CARROTS

Orange-Honey Glazed Carrots image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 4 to 5 minutes

Number Of Ingredients 8

Ingredients

3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper

Steps:

Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

ORANGE-GLAZED CARROTS

Orange-Glazed Carrots image

Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound carrots
1 cup fresh orange juice
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon picked fresh dill leaves

Steps:

Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

EASY ORANGE-GLAZED CARROTS

Easy Orange-Glazed Carrots image

For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

Ingredients

1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
2 tablespoons butter
Coarse salt
3 tablespoons orange juice

Steps:

In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

Nutrition Facts : Calories 122 g, Fat 6 g, Fiber 4 g, Protein 2 g

ORANGE ROSEMARY CARROTS

Orange Rosemary Carrots image

Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. -Arlene Butler, Ogden, Utah

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 tablespoon finely chopped shallot or red onion
1 garlic clove, minced
3 medium carrots, cut into 1/2-in. slices
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon thawed frozen orange juice concentrate
1/2 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.

Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 260mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

CARROTS WITH CURRY AND CILANTRO

Carrots with Curry and Cilantro image

Provided by Mikal Altomare

Categories Vegetable Side Sauté Quick & Easy Curry Carrot Fall Winter Cilantro Simmer Bon Appétit New Mexico Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh cilantro

Steps:

Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.

CHARRED CARROTS WITH ORANGE AND BALSAMIC

Charred Carrots With Orange and Balsamic image

Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.

Provided by Julia Moskin

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
3 tablespoons good-quality olive oil
1 1/2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 orange, zested and juiced
1 tablespoon syrupy, aged balsamic vinegar
Fleur de sel or sea salt

Steps:

Position an oven rack 4 inches away from the broiler and heat the broiler.
Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

CUMIN AND ORANGE GLAZED CARROTS

Cumin and Orange Glazed Carrots image

Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

3 navel oranges
4 pounds medium carrots (24), peeled
3 1/2 tablespoons vegetable or olive oil
1 1/2 teaspoons cumin seeds
1 3/4 cups water
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon black pepper
Special Equipment
parchment paper or wax paper

Steps:

Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.

GLAZED ORANGE CARROTS

Glazed orange carrots image

These carrots have a zesty kick, for pepping up roast dinner

Provided by Good Food team

Categories Buffet, Dinner, Side dish, Supper, Vegetable

Time 15m

Number Of Ingredients 4

Ingredients

600g baby carrot
1 ½ tbsp butter
3 tbsp orange juice
handful parsley leaves, chopped

Steps:

Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium

ORANGE JUICE-GLAZED CARROTS

Orange Juice-Glazed Carrots image

Here's what every mom needs: a trick to turn vegetables into something kids love. Add orange juice and a touch of sugar to a pan of carrots while they cook, and -- poof -- you've glazed them with flavor.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
2 pounds carrots, cut into 1-inch pieces
2 tablespoons sugar
1 1/4 teaspoons salt
1 1/2 cups freshly squeezed orange juice

Steps:

In a large skillet, melt butter over medium-high heat. Add carrots, sugar, and salt; cook until carrots are golden, about 10 minutes. Add juice; reduce heat. Simmer, partially covered, until carrots are tender, about 20 minutes. Cook, uncovered, 2 to 3 minutes more to thicken glaze. Serve warm.

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