You'll love how easy these Orange Glazed Carrots are to whip up! They're done in a flash and add a pop of color to your meal. Make them for a classic holiday dinner or serve them with a simple family supper.
Cook carrots: Add the carrots to a deep skillet or sauté pan and cover them with water. Bring to a boil, salt and simmer for 10 minutes or until tender.
[mv_img id="26624"] Drain, then add bak to the skillet.
Glaze carrots: Whisk all remaining ingredients EXCEPT for the butter and parsley together in a measuring jug. Pour over carrots and toss, then add the butter.
[mv_img id="26625"] Place over medium-high heat and simmer while tossing, until liquids have reduced and are forming a glaze around the carrots (this should only take a couple of minutes).
Serve: Place the carrots in a warmed serving dish and sprinkle with chopped parsley to serve.
Cutting the carrots: I like to cut the carrots on the diagonal to make them look a little prettier. I slice mine into about 1/4 - 1/2 inch thick rounds to help them cook faster. If you want larger chunks of carrots, you'll need to cook them for 15-20 minutes instead.What if the glaze doesn't thicken: If your orange juice mixture doesn't reduce to a glaze, you likely don't have enough heat going on. Try increasing the heat slightly to make sure the liquids are bubbling up and simmering.
Make Ahead Instructions:
Cook the carrots up to 3 days in advance and keep them in an airtight container in the fridge until ready to use
Combine the orange juice, brown sugar, salt and spices up to 1 day in advance and keep it covered in the fridge (the spices will intensify this way, just a word of caution)
When ready to serve, place the carrots and orange juice mixture in a sauté pan and gently heat until the carrots are hot. Then increase the heat, add the butter and toss until glazed.