Honey Glazed Carrots With Orange (Or Tangerines)

From a very early age, we’re taught that we should make our plates colourful by adding vegetables to our dinner. These vegetable sides don’t have to be boring! This time, I’m coming with a recipe for honey glazed carrots, seasoned with freshly squeezed orange juice, rosemary and thyme. They’re soft and delicate and make a perfect side for chicken dishes (but not only those!).

For 2 servings you’ll need:

  • 1 large or 2 medium carrots or a handful of baby carrots
  • water to cook the carrots
  • 1 tablespoon honey
  • juice from half an orange or one tangerine
  • rosemary and thyme – a sprinkle of each (I used dried rosemary and thyme)

Start by chopping up the carrots – I like to have them in very thick matchsticks.

honey-glazed-carrots-tangerine.jpg

Move them to a pan and cover with water. Bring the water to simmer and cook your carrots until soft (poke them with a fork to check) – it should take around 5-10 minutes, but the time will differ depending on the size of carrot pieces.

honey-glazed-carrots-tangerine-2.jpg

When the carrots are soft but not all water has evaporated, drain them. Put them back on the same pan, add orange/tangerine juice, honey, rosemary and thyme. Fry them on low heat for a few minutes, until the carrots are evenly covered with the honey glaze and there’s no excess liquid on the pan (in other words, make sure the water from orange juice has evaporated).

Serve warm. Enjoy! 🙂


 Printable version:

Honey Glazed Carrots

  • Servings: 2
  • Difficulty: easy
  • Print

Honey glazed carrots.

Ingredients

  • 1 large or 2 medium carrots or a handful of baby carrots
  • water to cook the carrots
  • 1 tablespoon honey
  • juice from half an orange or one tangerine
  • rosemary and thyme – a sprinkle of each (I used dried rosemary and thyme)

Directions

  1. Chop up the carrots into very thick matchsticks.
  2. Put carrots on a pan and cover them with water.
  3. Bring the water to simmer and cook your carrots until soft (5-10mins).
  4. Drain the carrots and put them back on the same pan.
  5. Add honey, orange juice, rosemary and thyme.
  6. Fry the contents of the pan for a few minutes on low heat.

4 thoughts on “Honey Glazed Carrots With Orange (Or Tangerines)

    1. The easiest way to find out is to give it a try! 🙂 Carrots – especially cooked – are rather sweet anyway, so honey only adds a bit of sweetness, and nicely coats the carrots with some sheen. Orange juice, rosemary and thyme aren’t that prominent, they just subtly break the sweetness. Again, give it a try and you’ll find out! It only takes about 20 minutes to make. 🙂

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