Oven Orange-Glazed Carrots

Slice larger carrots into uniform pieces so they cook evenly.

If you like a more intense orange flavor, add some orange zest to the butter mixture.

Keep an eye on the carrots while baking, especially toward the end, to prevent burning.

For an added layer of flavor, add a pinch of cinnamon or nutmeg to the glaze mixture.

Try other citrus juices, such as lemon or lime, for a different flavor.

Using a combination of different-colored carrots can make the dish more visually appealing.

If you prefer a thicker glaze, allow the mixture to simmer a little longer on the stove to reduce before tossing with the carrots.

Serve the glazed carrots with a sprinkle of toasted nuts, such as pecans or almonds.

What kind of carrots work best for this recipe?

Baby carrots are ideal for this recipe as they are tender and sweet, but you can also use cut regular carrots if you prefer.

Can I replace dark brown sugar with light brown sugar?

You can use light brown sugar instead, but it will result in a slightly less intense flavor.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze the carrots?

You can freeze the carrots. Make sure they are cooled completely, then transfer to a freezer-safe container for up to 2-3 months. Note that they may be a bit softer after thawed and reheated.

How do I reheat leftovers?

Reheat in a skillet over low heat or in the microwave, adding a splash of water if they appear dry, stirring occasionally.

Can I add other vegetables to this recipe?

This glaze would also work well with vegetables like parsnips, rutabagas, or sweet potatoes.

Can I make this dish spicier?

Add a pinch of cayenne pepper or crushed red pepper flakes to the butter mixture for a touch of heat.

Can I use honey or maple syrup instead of sugar?

Honey or maple syrup can be used, but you should adjust the quantities based on taste (it may not be a one-to-one substitute).

How do I know when the carrots are done baking?

The carrots are done when they are tender and coated in a shiny glaze; they should be slightly caramelized on the edges.

Large Saucepan: For boiling the baby carrots until they become tender. It should be large enough to hold the carrots and enough water to cover them by an inch.

Measuring Spoons: For measuring the granulated sugar, brown sugar, and orange juice (and butter if not using stick butter).

Small Saucepan: For melting the butter and combining it with the brown sugar and orange juice.

Casserole Dish: To hold the carrots for the final baking step.

Colander: For draining the boiled carrots after they have become tender.

Spatula or Wooden Spoon: For stirring the butter mixture and tossing it with the carrots.

Honey-Glazed Salmon: The sweetness of the honey glazed salmon complements the orange glaze on the carrots, creating a balanced dish.

Roasted Chicken Thighs: The savory depth of roasted chicken thighs contrasts nicely with the sweet and tangy glaze of the carrots.

Creamy Mashed Potatoes: The creaminess of mashed potatoes gives a hearty counterpart to the sweet carrots.

Lamb Chops with Mint Sauce: The gaminess of lamb chops pairs well with the sweetness of the carrots, while a mint sauce adds a refreshing note that balances both dishes.

Feta Cheese Crumble: Sprinkling feta cheese over the carrots can add a salty element that contrasts with the sweetness of the dish.

Balsamic Reduction: A drizzle of balsamic reduction over the carrots can contrast the sweetness and introduce a tangy punch.

Garlic Herb Bread: Serving with a side of garlic herb bread provides a savory and aromatic element.