1poundmedium-thick carrotspeeled, trimmed and sliced on the diagonal into ⅜-inch thick coins
¼teaspoonsaltmore or less to taste
⅛teaspoonground gingeroptional; see notes for seasoning tips
1/16teaspoongarlic powderOR ground cinnamon to taste
ground black pepperto taste
3tablespoonsbutter
2tablespoonsbrown sugar
2tablespoonsrunny honey
2tablespoonsorange juice
chopped parsleyoptional, to serve
Instructions
Prep: Heat oil in a large cast iron skillet or other heavy skillet over medium heat. Add carrots, season with salt, garlic powder, ground ginger and black pepper.
Cook carrots: Cook, stirring often, for about 15-20 minutes, or until carrots are starting to soften but still retain a bite.
Make glaze: Add butter, brown sugar and orange juice to skillet and cook over medium heat for 10-15 minutes, stirring often at first and constantly for final 5 minutes, until glaze forms around carrots.Glaze will seem too runny at first, but WILL thicken while simmering. Glaze should be visibly bubbling throughout, but never vigorously cooking - burning turns it bitter!
Serve: Serve carrots immediately with chopped parsley, if you like.
Video
Notes
Ingredients notes
Sweetener: Feel free to use all honey, or all brown sugar instead of both.
Baby carrots: Baby carrots work well with this glaze. Follow instructions on bag for cooking carrots. Once baby carrots are almost tender, transfer to a large skillet with glaze ingredients, then continue recipe as written.
Liquids: Instead of orange juice, use vegetable broth or water; or 1 tablespoon lemon juice with 1 tablespoon water.
Seasoning: A touch of garlic powder and ground ginger work great for a more savory flavor. Ground ginger and ground cinnamon are tasty and more sweet. A pinch of dried thyme is delicious for a more herby flavor (with or without garlic powder).
Recipe tips
Slice carrots as evenly as possible, for even cooking.
Do not undercook glaze – very little liquid should gather at bottom of pan when dish is done, most of glaze should stick to carrots.
Glaze will be very runny at first, but simmering for 10-15 minutes will reduce it to a sirupy consistency. Do NOT crank up heat to high (glaze WILL burn and turn bitter!), just allow it the time it needs. Process can't be rushed.