This was one of the few ways my mom could get my dad to eat carrots as us kids were growing up.

Katie H

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.

  • Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.

  • Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

Nutrition Facts

169 calories; protein 1.2g 2% DV; carbohydrates 29.2g 9% DV; fat 6g 9% DV; cholesterol 15.3mg 5% DV; sodium 121.8mg 5% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2012
Delicious and so simple! I put everything in the slow cooker on "low" and let it go all day for the evening meal. Everyone loved them and I did, too. Thanks! Read More
(16)

Most helpful critical review

Rating: 3 stars
01/17/2013
Not too bad. I followed the recipe exactly as written and it was really too sweet for my taste almost like candy. Perhaps it should be called "Candied Carrots" instead? I did use fresh squeezed orange juice so the only added sugar was natural. If I did make it again I would cut the sugar back a bit. Additionally I found that the carrots really need to cook a bit longer on the stove top as they only soften a touch in the oven for stated 20 minute bake. In fact I cooked them an additional 10 minutes in the oven 30 minutes total covered with foil to create a steam like bath and they were barely softer as when I removed them from the stove top. Overall a nice "starter" recipe and with a little tweaking you can make it your own - unless you like super sweet extra firm glazed carrots then this is definitely your recipe. Thanks Katie H. Read More
(6)
33 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2012
Delicious and so simple! I put everything in the slow cooker on "low" and let it go all day for the evening meal. Everyone loved them and I did, too. Thanks! Read More
(16)
Rating: 4 stars
02/17/2013
The glaze was very sweet but it was nice added touch that complimented the carrots. The cooking time was off... the carrots were undercooked. Next time I make this I will just cook the carrots on the stove top until they are completely tender and then just add the glaze to it. Read More
(11)
Rating: 5 stars
12/25/2012
Super easy crock pot recipe. Doubled recipe and cooked it on high for 4 or 5 hours. Everyone lived it! Read More
(10)
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Rating: 3 stars
01/16/2013
Not too bad. I followed the recipe exactly as written and it was really too sweet for my taste almost like candy. Perhaps it should be called "Candied Carrots" instead? I did use fresh squeezed orange juice so the only added sugar was natural. If I did make it again I would cut the sugar back a bit. Additionally I found that the carrots really need to cook a bit longer on the stove top as they only soften a touch in the oven for stated 20 minute bake. In fact I cooked them an additional 10 minutes in the oven 30 minutes total covered with foil to create a steam like bath and they were barely softer as when I removed them from the stove top. Overall a nice "starter" recipe and with a little tweaking you can make it your own - unless you like super sweet extra firm glazed carrots then this is definitely your recipe. Thanks Katie H. Read More
(6)
Rating: 4 stars
03/18/2013
Next time I would cut back on the sugar it was WAY too sweet. Read More
(3)
Rating: 5 stars
12/28/2012
Loved the flavors of the orange and cinnamon it was a big hit at Christmas dinner!! Read More
(3)
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Rating: 5 stars
01/09/2013
I've made this recipe twice now and we really enjoy it. A nice twist on a simple vegetable. Left overs are even better the next day. They seem to soak up the flavors. I used a bag of mini carrots and this couldn't have been easier. Will make it many more times. And I always have those ingredients on hand. Thanks Katie. Read More
(3)
Rating: 4 stars
10/24/2014
This was very good but I think I would cut back on the cinnamon a bit so there is just a hint of cinnamon it did overpower a bit. But still very good! Read More
(2)
Rating: 5 stars
08/06/2015
I put everything in the slow cooker - had three bags of petit carrots I had to use up - so tripled the sugar (used brown sugar only) and the juice and butter. Also didn't use the cinnamon - added fresh tarragon and fresh ground nutmeg. Great!! Thanks for the idea! Read More
(2)