A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
This dish turned out excellently for me, about what I expected, BUT....after adding the orange juice and simmering, I looked at the excess of liquid and did the following: Drained the OJ off the carrots, added the br. sug. and margarine to the carrots in the saucepan, whisked the drained OJ with the salt, a dash of pepper, and 1 1/2 Tblsp cornstarch, drizzled honey over the carrots, mixed the cornstarch mixture in, and simmered 3-4 min more. Turned out fantastic!
Read MoreVery easy and kind of tasty, but pretty boring despite touch of ground ginger I added. If you are looking for a nice carrot recipe, try these. If you are looking for an exceptional carrot recipe, look elsewhere.
Read MoreThis dish turned out excellently for me, about what I expected, BUT....after adding the orange juice and simmering, I looked at the excess of liquid and did the following: Drained the OJ off the carrots, added the br. sug. and margarine to the carrots in the saucepan, whisked the drained OJ with the salt, a dash of pepper, and 1 1/2 Tblsp cornstarch, drizzled honey over the carrots, mixed the cornstarch mixture in, and simmered 3-4 min more. Turned out fantastic!
The taste pf these ingredients together was really good, however, I gave four stars because after reading many reviews I decided to preapre them a little differently than the recipe states. I cooked the carrots in one pan and then added the ingredients for the sauce to another and whisked in 2 tsp. of cornstarch and brought it a boil. It made the perfect glaze that I then just poured over the cooked carrots. That seemed to work to solve the problem with the glaze that many others reported.
I just made these for dinner, having tweaked a recipe from Sue Spitler. The ones I just made were so good I thought I'd share the difference. Cook the carrots in a little water. In a separate pan make the glaze: 1/2 cup orange juice, 1/3 cup light brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon cinnamon (at the very least), 1/4 teaspoon allspice, 1/4 teaspoon ground mace, a little pad of butter to aid against sticking to the pan, a few pinches of parsley, 3 or 4 dollops of ORANGE MARMELADE. Heat and stir till thick. You may want to let the glaze cool a little bit because it gets really hot and stays hot longer than expected. The marmelade lends some little chunks of oranges and I think is super super ... super tasty. Obviously NOT for those on a diet... the less you cook the carrots the more carrot flavor... the more you cook the carrots, the easier to disguise them (for children or those who usually don't like cooked carrots). Though I tweaked the recipe, I think Ms. Spitler is still right that you can also use yams and/or beets for this. I think the glaze is sooo good that it could be used with ice cream or... basically in dishes replacing caramel. Yum. (serves about 4 people as a side dish)
This recipe is terrific! I love glazed carrots, but the syrupy sauce in my normal recipe kind of gets to me. This recipe isn't syrupy, and has great flavor. I par-boiled the carrots, and transferred all ingredients to a frying pan, to cook down the sauce, and give the carrots a nice roasted texture. Great recipe Heidi!
add 1 pinch of cinnamon for flavor, and 1 tsp of corn starch to thicken the syrup. PERFECT!
Instead of cooking in water, I cook the carrots in orange juice- it gives a more orangy flavor, I think I added a little ginger with the brown sugar and butter. I've made these also with regular carrots- slicing the carrots in thirds on the diagonal. Have made these several times now- my whole family likes it.
Oh my goodness, was this fantastic. I can honestly say it was one of the best recipes I've made from here and such a simple one. I didn't have any orange juice, but I remembered I had some concentrated in a can in the freezer from another recipe. While the carrots were cooking I went ahead and scooped out about a forth of a cup, put that in a small bowl, added the brown sugar, salt and just about a TBLS of water, and about 1/2-1 tsp. of cornstarch and mixed it all up, blending well. I also remember another reviewer adding cinnamon, so add a very small amount about an 1/8 of a tsp. When the carrots were done steaming, took out the steamer basket and poured out the water, put the butter in and let it melt and poured in the orange juice/sugar mixture. Stirred well to blend and added the carrots. As it heated it thickened and produced the most magnificent glaze I have ever tasted. Every single carrot was just beautifully covered in this thick glaze. I will always use this recipe!! I think the concentrated oj made it a little more pronounced and loved it. Thank you so much for sharing this. Goes wonderful with pork chops or any main course for that matter.
Very easy and kind of tasty, but pretty boring despite touch of ground ginger I added. If you are looking for a nice carrot recipe, try these. If you are looking for an exceptional carrot recipe, look elsewhere.
Very easy! A nice taste too!
Great recipe! I added OJ to the boiling water and also added honey for thickness.
I loved this recipe. I used real butter and light brown sugar and they came out great. I decided to make this because I had some left over baby carrots that I had used for minestrone soup, and I wanted a way to use them up. HOwever, next time I think I'll use more orange juice because a quarter of a cup just wasn't enough. I could barely taste the orange flavor. Other than that, the carrots were fantastic!
Great side dish! I used a steam in bag of baby carrots and added a little cinnamon and ground ginger. The orange flavor was a little light, so I added a bit of orange marmalade which thickened it up and added a bit more orange flavor which was just what I was looking for.....
I was trying to make the recipe from memory so used 1/4 orange juice, 2 TEASPOONS brown sugar, pinch of salt and 1 TABLESPOON olive oil, 2 teaspoons cornstarch. Tasted plenty sweet so I don't think the omission of brown sugar was bad at all. Probably would have had a nutty taste with the butter but I was trying to be a little healthier. I cooked the carrots until a little tender to the fork. Then put them in a colander to drain. I bought the saucepan back on the burner, put in the pre-mixed glazed ingredients and brought to a boil. When it started to thicken a little, I added the carrots and then let the glaze coat them and boil down.
My kids aren't big fans of carrots but they loved these. I thought they were great too! I highly recommend!
modified the recipe a tad, as honey is better for you than brown sugar. Added two tablespoons of honey and changed the salt for Mrs. Dash's, about a pinch or so......turned out outstanding
I have never loved cooked carrots, but I was looking for a way to prepare then so that my family would like them. This recipe is perfection! I have people eating cooked carrots now that never would before. I do agree with an earlier post to make the sauce separately and add to the drained cooked carrots at the end. Don't change anything else--it's perfect.
This is a good base recipe, but changes are needed. I cooked the carrots in a separate pot from the other ingredients. I cut the sugar to 2 Tbs and it was still plenty sweet for us. I also added a pinch of cinnamon and whisked in 2 tsp of cornstarch. I brought it to a boil and poured it over the carrots. Making these changes I would rate it 4 stars.
I have been making these for years, and I think that many of you are overthinking it a little. Cook until almost tender in a large saucepan/frying pan with a little water ... add water as needed to get to tender. Add juice and continue to cook down to tender, adding a little brown sugar now, as the thickened juice will work with the sugar so you don't need corn syrup. Outstanding with a little ground ginger added. Can also be made with brown sugar substitute.
Delicious! I added 1 tsp. cornstarch to the OJ and made the sauce separate from the carrots as others suggested. They were really great and I will definitely make my carrots this way from now on!
Fantastic simple recipe. The second time I made this I thought I'd roast the carrots tossed with the rest of the ingredients rather then boil the carrots first and it turned out fantastic. Next time I think I'll roast it all again but try substituting Cointreau for the orange juice, yummm.
These are my favorite way to eat carrots now!! So delicious. The only changes I make are to use regular size carrots, cut up, and I add a tsp. of corn starch to the glaze mix to make it thicker and stick to the carrots. These are so easy and definitely worth a try!
I have been making this recipe for years. I strongly suggest using fresh orange juice not the bottled. It gives another flavor layer. Wonderful at any time of the year.
My family loves these carrots. I had to use granulated sugar the first time I made them (thought I had some and didn't) and they were just as good. I actually reduced the amount of brown sugar to 2 tablespoons because it was too sweet and overpowered the flavor of the carrots.
although i didnt think there was a strong orange flavor, this recipe was still delicious!! thank you!
I have made these several times and they are so easy and tasty! I just steam the carrots in orange juice instead of water!
Quick, Easy, Perfect Flavor, Not Syrupy Sweet I followed the recipe exactly as written. What I really enjoyed, besides the ease, was the light flavor, it didn't take away from the carrots, just added a nice light flavor, not too orangy and not too sweet. Thank you Heidi for sharing a great recipe!
Nice and simple. I didn't even bother with corn starch because there wasn't enough sauce to fuss over. But the carrots still tasted good, with just a touch of orange flavor. I wouldn't change a thing.
The flavor concept was great, but after reading reviews, I was concerned about sauce consistency. So I cut the sugar down to 1 Tbsp., and cooked the carrots in the orange juice. (Basically, I made Julia Child's recipe Glazed Carrots, but substituted oj for the broth. From Mastering the Art of French Cooking I - not an intimidating recipe at all!) I did not use the cornstarch.
Yummy! The orange juice seemed to bring out the flavour of the carrots. I followed other reviewer suggestions and doubled the amount of juice and after simmering the carrots at the end for 5 min. in juice, removed them, added the remaining ingredients and then some cornstarch paste, then put the carrots back in and the glaze then clings nicely to them.
Added a little drizzle of honey to the sauce. Delicious, especially when the carrots soak up the flavor of the sauce after a while! YUM!
Took others suggestions and added a tsp of corn starch to the orange juice before adding to the carrots and these were wonderful!
Made these last Saturday when we had my group from work over for a pre-Thanksgiving smoked turkey. Everyone loved these carrots. My hubby is not crazy about very sweet carrots, but these had a mild taste, very good!
WoW! Great carrots! As other suggested I thickened it up with cornstarch, added some cinnamon and I only had dark brown sugar. I think the glaze would be great on other things such as fish or ham.
Excellent! My family asked to have this every week. I made a few changes to suit our taste: used 4x the amount of juice (1 cup), 1/2 the sugar and 1/2 the butter and 2 pinches of salt. Cooked the carrots til barely soft (about 5 minutes) then removed from the pan. Simmered the juice til reduced (about 6 minutes) then added the sugar and butter, then put the carrots back in. This way the carrots don't get too soft. If only cooking broccoli this way would get them to eat it . . .
I thought these were a tad on the sweet side but good none-the-less. My family really enjoyed them so when I make them next time, I cut back on the sugar. Who can beat a good and easy sidedish? Thanks Heidi.
I love this site, almost everything I cook now comes from here. luv it..but today I saw this recipe and thought why take a perfectly healthy vegetable and do this to it..I am sure it is extremely yummy, but by all means lets continue to add sugar and fat to it so our children will not think it is a veggie and lap it all up..
This was a great side dish! Tasted Fresh and not too sweet. I used regular carrots, peeled and sliced, because that's what I had on hand. Instead of boiling the carrots, I steamed them until tender. I also didn't have any orange juice, so I used the juice of one navel orange. It worked wonderfully. It was slightly sweet without the tanginess usually associated with oj. I also added a dash of ground cinnamon. This is definitely a keeper!
This recipe was great! I added a little more orange juice the second time I made it, which made it more flavorful. Definitely a keeper for appetizers!!
Not too bad. Easy enough to make but not as strong a flavour as I expected and I think next time I will try to thicken the glaze so that it is more glaze like. A nice change from normal carrots. I will keep trying with this one.
My family loved this!I cooked the carrots in water and mixed the o.j, brown sugar and butter together and brought to a boil, then combined with the cooked carrots.
Really good; made it for company and was asked for the recipe. I'll make again but maybe thicken the sauce as suggested by other reviewers.
These carrots are fantastic & I'm not a big fan of cooked carrots. I did make the glaze a different way because it wasn't very easy as directed. I cooked the carrots & drained first as directed. Then I set them aside while I made the glaze in a separate pan.Then I added the carrots to that pan & stirred & simmered as directed.Very yummy.
This is an excellent tasty carrot dish. I added a tablespoon of cornstarch along with a tablespoon of water to thicken the orange juice / brown sugar mixture and it turned out great.
I don't like carrots, but I'll eat them this way! I double the sauce (more sauce per carrot) and use a higher ratio of juice to sugar/butter (a little healthier; I've made this many times now and I just kind of wing it with amounts). It's definitely better to cook the sauce in a separate pan (thanks other reviewers!) and let it thicken without the carrots getting in the way, then add carrots later. Great recipe!
This was a perfect side dish for roasted chicken, along with parmesan new potatoes! Hubby decided that instead of cooking on the stovetop, he blended all the ingredients and poured over the carrots in a casserole dish, then placed in the oven with the chicken and potatoes. They turned out fabulous!
This was excellent. I followed the suggestions of a few people who wrote in. I cooked them in OJ rather than water. One thing to definitely follow is to make the glaze in a small separate sauce pan so you can work out the corn starch clumps, no differently then gravy; and you will want to still add the OJ as prescribed (ignoring the OJ you boiled with) to the recipe. Thank you all for a wonderful recipe! If you have small kids, you may want to try this to get those veggies into those kids!
Very good! These were a wonderful addition to my Rosh Hashanah dinner, where glazed carrots of some kind are part of the traditional meal. These were wonderful! I actually halved the butter and doubled the orange juice, and just let it all reduce unti it was glazy - superb. I will try these year round! Went very well with salmon, by the way. Thanks!
My family loved these. I have tried a few of the carrot recipes on this site and I love this one! I steamed the carrots, added some vanilla extract, 1/8 tsp of cinnamon, and 1/8 teaspoon of all spice. Wonderful!
These were very good. I enjoyed the light citrus flavor. I did add some cornstarch towards the end of the cooking to thicken up the sauce. Thanks
These carrots are the best! I have made them at least 3 times and am always pleasantly surprised. The only thing I do recommend is to add a bit of honey to make the glaze a little stickier.
Wasn't a fan of the orange flavor with carrots. I'll stick to more of a honey flavor from now on.
This was wayyy too orange-y for my taste and really liquidy. I think I'll stick with the regular brown sugar glaze instead.
Loved it! So easy! I used regular carrots, not baby ones and sliced them diagonally. My husband said they were restaurant worthy!
A great way to get your kids to eat their carrots. Generally I don't like to "sweeten" things preferring for my kids to learn to like the actual flavor of the item but cooked carrots were just not cutting it for anyone. This dish changed things. Thanks for the recipe.
I love this recipe! I am usually the only on in the house that eats glazed carrots, but the hubby and both kids loved them. I was told this was a "do-again & again".
I had a dinner party last night and used my guests as test subjects, and they loved these carrots! I ran out of brown sugar so I only had a TBS to put into the recipe, but I turned out perfect to the taste. Not too sweet, but just enough.
Thanks for sharing this recipe!Outstanding! My family loves these glazed carrots. It's my new favorite veggie dish! I tweaked it a bit to our taste. I boil the carrots in equal part water and oj until tender crisp. Drain completely, add butter and brown sugar, and crank the heat up until the butter/brown sugar sauce thickens and adheres to the carrots.
This came out GREAT! Changed things a bit according to other people's reviews. I covered the carrots in orange juice and set them to boil. Meanwhile, made the brown sugar melted butter glaze, and added a pinch of nutmeg and a little cinnamon. Once the carrots had boiled and became tender, we combined the orange juice carrots and the glaze. Realized the glaze was too liquidy, so we put it back on the stove and thickened it with some flour and water. Got the glaze to a nice syrupy consistency, covered the carrots, powdered the whole dish with a little additional cinnamon. Served and was a big hit. It was delicious, and we'll make this again next Thanksgiving!
The orange juice added a nice twist, but I still like a sweeter glaze. I would also cook them longer to make the carrots a little softer. I'll probably try the recipe again but use more brown sugar and maybe a hint of vanilla flavoring.
My whole family loved these carrots! I added some fresh squeezed orange juice to the water when cooking the carrots, plus a lil ginger for added taste to the glaze. The sauce isn't too runny when you slice up the baby carrots rather than leaving them whole like pictured.
Made this last night. I sautéed red onions in the butter first then added the cooked carrots, juice, and brown sugar. I also added flour to the juice after it cooked for a little bit and it thickened nicely. Absolutely will make again!! Next time I will try roasting the carrots rather then boiling.
Very good, very easy! I did parboil the carrots and make the glaze separately, and added some cornstarch to thicken.
was really looking foward to this as my husband hates carrots so I am always looking for a way to get him to eat them. this came out terrible maybe it was human error dont see how so I gave it 2 stars just in case, I dont know but I threw them out after we tried them once.
I really liked this recipe- very simple, and the orange taste complemented the carrots but didn't overwhelm them. The only thing I disliked was how long it took the carrots to soften in the boiling water, but that's not a problem with the recipe itself.
I made this but had to use cornstarch to make it a glaze, otherwise it is just runny.
A nice side dish. I dissolved corn starch in water and added to the carrots right before removing from the stove to thicken up the sauce. Sprinkled with allspice and served. UPDATE: Changed this recipe from 4 stars to 5 stars because everytime I serve this people just rave over it. And it is so easy!
Very good and we enjoyed these. Used fresh squeezed orange juice and it really brightened up the flavor. Even my "I don't like carrots" son commented that he would like to have them again. Thanks for sharing!
The orange juice in the recipe gives the carrots a nice flavor. I think next time, I would try it with honey instead of the brown sugar for a slightly thicker, sweeter glaze.
I've been making these for years. It's a nice twist to plain old buttered carrots when you don't have a lot of time. We always called them "sunshine carrots". So easy and they go with just about anything.
I made this for a family dinner this past weekend and it was hit with EVERYONE, especially my kids (ages 2 and 4). It tasted amazing and was so easy to make ... and will definately make this dish again and again. Thanks Heidi!
I made this for Thanksgiving and it was very well received. The orange adds a bit of zip.
This tasted really good. I made the recipe directions a bit easier by adding everything in a pot and simmering until soft. Served with "Cabbage Rolls II."
These were good. I followed the advice of reviewers and mixed the juice with 1 T. cornstarch in a small pan. Then I added the sugar, butter (use only 1 T), salt, and a dash of cinnamon and cooked until thickened. Then I added the mixture to the carrots. The family loved it.
I have made this 3 times in the last week, my son and I both hate carrots with a passion, but with this glaze we ate all of veggies:-)) I made the sauce separate and did not put OJ in the carrots while cooking My family also really liked this and had some left over glaze and step mom kept it til the next time she cooked carrots. I did however use corn starch the last couple of times, I do prefer it with the thicker consistancy. Mind you I have had a head cold since trying this so hope they are as nice when my taste buds return...:0)
My family loved these. I did simmer them for a lot longer than called for so that the syrup became thick. Great recipe!
I didn't think this was very exceptional, but perhaps this is a reflection of my taste and not the recipe itself. I much prefer the naturally sweet taste of carrots. Baby carrots are so delicious on their own - why bother sugaring them up? Stewing the carrots in orange juice is a good idea, but drenching them in fattening butter and sugar isn't great for your heart or your waistline! I might use this recipe for very large or slightly bitter carrots (or for family members that wouldn't touch a vegetable with a garden rake otherwise!), but for baby carrots I would just steam them until tender and serve! If you make this recipe, then steaming the carrots instead of boiling them at least preserves more of their nutrients.
I made this twice. It definitely needed cornstarch to thicken the glaze. I ended up adding ginger & cinnamon to my second batch because I felt like it needed a little something extra than the recipe called for. My family ended up devouring that second batch.
3 out of 4 of us liked this. I had to add cornstarch because the sauce wouldn't thicken up.
Simple to make, delish to eat. I always have the ingredients on hand to make this dish.
This was the second time that I 've made these and again they were great. A great side dish for Easter.
I used apple juice b/c that's what I had and they were the best carrots ever.
Very good and easy. I added 1/8 tsp ground ginger and used Splenda Brown sugar.
LOVED IT!!! The only change I did was to substitute 1 TBSP Splenda Brown Sugar for regular brown sugar, it was so awesome!!!!
Fantastic! I made this recipe to serve 45 people. I doubled the glaze to be sure I had plenty. This is the first side dish I have given 5 stars. I did add cornstarch to thicken as other reviewers suggested!
I seperated the carrots from the sauce as well. I added the cornstarch, a dash of cinnamon and poured it over the carrots after I steamed them. Everyone went nuts over them, my son who is 9 and hates any vegatables absolutley LOVED this recipe
Great side dish! I used sliced peeled carrots instead of baby carrots. I loved how easy this was to make. Thanks for the great recipe!
Amazing. The orange juice complements the carrots so well! Use baby carrots or carrot chips. Delicious!
This recipe was the best. My whole family just loved it. Very easy and quick to prepare.
Used oj concentrate and just enough water to dissolve the brown sugar. Then cooked it down into a nice thick syrup. Added a pinch of cinnamon. Cooked the sauce in a seperate sauce pan and then poured over the cooked carrots. I then had to travel with it so I covered it and all the thick glaze got all watery. Bummer. But definitely liked the reduced sauce and will use again. If I travel I will keep the glaze seperate.
