Orange Juice Glazed Carrots are sweet, sticky delicious and a must have side dish recipe, which goes well with any main dish. Quick and easy recipe and always a winner on any occasion.
Carrots are one of our favorite side dishes. I am happy to say that my kids have loved carrots since they were little and still do.
These Orange juice glazed Carrots are one of the most popular recipes I have for carrots. Sweet, sticky and the Thyme adds a delicious and unique taste to the dish.
I have not always been a fan of Thyme. Not quite sure why not, but I think I ordered a toasted Chicken Mayo from a take-out restaurant many years ago and the Chicken was mixed with Thyme. I really did not like the taste.
So, then for a long time I just did not use Thyme in anything. What a mistake ! Thyme adds so much to the right dish, especially in soups, chowder and many side dishes.
The herb has a very light minty flavor, which of course goes so well with Lamb roasts or Lamb chops. We do have the latter quite frequently, but Lamb roasts are so expensive these days ! Especially a good Leg-of-Lamb cut.
In our house a typical home cooked meal would normally include a meat (or seafood / poultry), a starch (now and then rice AND a baked potato!), and two vegetable sides.
The vegetable sides are usually one sweet and one savory. I like to pair up these Carrots with my Bacon Peas, which is not only a delicious combination, but looks so colorful on a plate as well.
Something I do not make often, is savory Carrots. Unless it is in a stew or some or other one pot meaty dish. But very rarely as a side dish.
With Easter coming up I know many people are looking for new dishes to serve. Although I do know people that never change their main meal during Easter, year after year.
Well, whatever you are happy with and works for your family. But if you have never tried Orange Glazed Carrots, I hope you will as it is most delicious, quick, easy and most kids do prefer a sweet vegetable to a savory vegetable.
Orange Juice Glazed Carrots
- 450 g Baby Carrots peeled ( 1 pound )
- 1/3 cup Orange Juice freshly squeezed
- 2 TB Unsalted Butter
- 3 TB Brown Sugar ( I like to use a soft brown sugar like MUSCOVADO )
- 1/8 t Salt
- 1 TB Fresh Thyme chopped
- Extra Thyme Sprigs to garnish (optional)
Boil the Baby Carrots in lightly salted water until tender - about 15 minutes - drain and return Carrots to the saucepan
Pour over the Orange Juice and add the Butter, Brown Sugar and Salt - cook uncovered for another 5 - 8 minutes uncovered - stir regularly
Stir in the chopped Thyme a minute before removing from the stove
Transfer to a serving dish and garnish with sprigs of Thyme (if using)
Serve as a side dish to any main meal.
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