Glazed Orange Carrots

    20 min

    A delicious way to serve carrots. So quick and easy to make, too. A colourful addition to Sunday lunch or Christmas dinner.

    523 people made this

    Serves: 4 

    • 450g baby carrots
    • 60ml orange juice
    • 3 tablespoons dark brown soft sugar
    • 30g butter
    • 1 pinch salt

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place carrots in a shallow pan, and cover with water. Boil until tender. Drain, and return carrots to pan.
    2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in dark brown soft sugar, butter and salt. Heat until butter and sugar melt.

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    Reviews in English (352)


    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!  -  19 Oct 2005  (Review from Allrecipes US | Canada)


    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.  -  24 Mar 2008  (Review from Allrecipes US | Canada)


    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)  -  11 Nov 2006  (Review from Allrecipes US | Canada)