Roasted Carrots With Orange Honey Glaze Recipes

HONEY & ORANGE GLAZED CARROTS

Steps:

• Place carrots in a high-sided skillet and add water to cover by about 1/4 inch. Bring to boil over medium-high; cook until just tender, about 5 to 6 minutes. Drain carrots in a large colander and rinse with cold water.
• Add honey, butter, orange juice and thyme leaves to skillet; bring mixture to a simmer over medium-high; add carrots and toss to coat. Cook, tossing gently, until honey mixture has reduced and carrots are coated and glazed, 5 to 6 minutes. Remove from heat, and sprinkle with salt and pepper, tossing gently to coat. Place carrots on a serving plate and drizzle with any remaining sauce. Serve immediately.

ORANGE-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450˚.
• Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
• Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
• Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

ROASTED CARROTS WITH ORANGE HONEY GLAZE

Steps:

• Preheat your oven to 400 degrees Fahrenheit. Trim the bushy green ends off your carrots, leaving behind about 1 inch of the stems. Scrub and dirt off the carrots and peel. Carefully slice any really thick carrots in half lengthwise. Place them on an extra large rimmed baking sheet. You don't want so many carrots that they overcrowd the pan, otherwise they will steam, you want to them to be in a nice even layer (see photo in post). Toss them in the oil and a good sprinkle of salt, and arrange them in an even layer.
• Roast the carrots for 15 minutes, or just until the carrots begin to char on one side. Flip the carrots, reduce the heat to 350 degrees Fahrenheit, and roast the carrots another 10 to 15 minutes or until they are fork tender.
• While the carrots are roasting make the glaze by adding all of the ingredients except the orange zest to a small sauce pot. Bring to a boil, reduce to a simmer and simmer for 10 minutes, stirring frequently. The sauce is done when it clings to the back of the spoon, yet is still pour able - remove from heat and set aside. Stir in the orange zest. If it's too thick then add a 1/2 to 1 teaspoon more orange juice.
• Add the pine nuts to a small skillet, turn the skillet to medium low heat. Toast for 5 to 7 minutes, stirring frequently, or until the pine nuts are golden brown and smell fragrant (see photo in post) - remove from the heat and set aside. Be careful not to burn the pine nuts, they can go from perfectly toasted to burnt real quick.
• Just before serving transfer the warm carrots to a serving platter. Add orange slices to the edge of the platter, to decorate (if desired). Sprinkle on a generous amount of the pine nuts and a little parsley. Just before serving drizzle with a generous amount of the orange honey glaze. The carrots are best served warm, but they are also really good room temperature.

HONEY ORANGE GLAZED CARROTS

Steps:

• Place 1 in. of water in a skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and set aside., In the same skillet, saute green onions in butter until tender. Stir in the honey, orange zest, salt, cinnamon and pepper. Combine cornstarch and orange juice until smooth; stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Return carrots to the pan. Cook and stir for 2 minutes or until heated through. Sprinkle with mint.

ORANGE-HONEY GLAZED CARROTS

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-ROASTED BABY CARROTS WITH HONEY

Steps:

• Preheat oven to 400°F. Arrange carrots in single layer on rimmed baking sheet. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 10 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Transfer carrots and any juices to platter. Drizzle lightly with additional olive oil. Sprinkle with fleur de sel.

GLAZED ORANGE CARROTS

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.