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Orange Glazed Carrots
April 10, 2011

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.

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