These stovetop carrots with orange glaze are the perfect side dish for a weeknight dinner or holiday meal. Carrots, orange juice and a touch of sugar make them irresistible.
This recipe has been a favorite since childhood. Mom would make orange glazed carrots for special occasions. An Easter dinner, at Thanksgiving, or a great Sunday supper with roast beef.
I've added zest to the recipe to really bring out the orange flavor, and made it easy to get this dish right every time you make it.
Jump to:
Glazed Carrots with Orange Juice
This classic combination seems to be in every Junior League and Society cookbook from the 60s, 70s and 80s. And no wonder, it's a crowd pleaser.
Some glazed carrots in orange juice use granulated sugar, others brown sugar. Some call for fresh orange juice, and others orange juice from concentrate or bottled.
You can add cinnamon or ginger, and I've even seen pineapple chunks added to an orange glazed carrots recipe!
I kept it simple and straight forward with no extra flavors. I used prepared orange juice. The bottled or carton juice works well, but you could also make it from concentrate. It lends more flavor to the dish than freshly squeezed orange juice.
The zest is also a fun addition and brings out the orange flavor of the entire dish.
Stovetop Orange Glazed Carrots Recipe
You'll love that you can make these glazed carrots on the stovetop. A side dish that keeps the oven free for dinner rolls, Thanksgiving turkey, or roasted ham.
It's also a simple enough recipe for a weeknight dinner to go with you BBQ dinner, rotisserie chicken, or roast beef.
For the best results make this stovetop dish in a high sided skillet with a lid. Any skillet with a lid will do, or even a Dutch Oven or stove-top worthy braiser.
All the ingredients go in the skillet except some orange juice and cornstarch. That will be added at the end.
The carrots simmer right in the orange juice and butter so the flavor is absorbed. The sugar and a pinch of ginger add sweetness.
Carrot tips for side dishes
You may wonder what shape and size of veggie to use for carrot side dishes. It can actually be made with any shape or size of carrot! You can also use tri-color carrots for a pretty visual look.
I share glazed carrot recipes like Brown Sugar Glazed Carrots and Rosemary Honey Glazed Carrots using different shapes and sizes of the veggie.
Try baby carrots from a bag, French baby carrots that have the little bit of green stem on the top, standard bagged carrots or carrots from a fresh bunch.
Baby carrots and French baby carrots don't need to be cut. Just use them as is and cook them with the flavorful ingredients.
I used standard bagged carrots and cut them on the bias in medallions.
Make a carrot glaze with orange juice
The glaze for these carrots is made with orange juice, butter, orange zest, a bit of sugar, ginger and salt. I added cornstarch to make a silky thickened sauce.
The carrot glaze recipe is simple and really comes together at the end when you add the cornstarch and remaining juice. This creates a sweet, almost gravy-like glaze that coats each bite.
Carrot Glaze Recipe:
- Cook 1 ½ pounds carrots in some orange juice, orange zest, ginger, salt, sugar and butter.
- When the carrots are tender, uncover and add a mixture of cornstarch and orange juice.
- Stir gently while sauce simmers. It will thicken as the sauce cooks.
- Serve immediately garnished with extra orange zest or chopped chives.
You can make these glazed carrots up to a day in advance. Gently reheat in a covered skillet with a few tablespoons of water to help the sauce liquify.
Glazed carrots usually have a sweet sauce. I made this recipe with orange juice, sugar and butter. You can also glaze carrots with maple syrup or brown sugar.
Yes! You soften carrots on the stove by simmering them in liquid, or steaming them. I used a combination of both methods and simmered the carrots in a little orange juice while covered to allow the steam to tenderize the carrots. It takes around 20 minutes.
More carrot side dishes
- Miso Glazed Carrots with Pomegranate
- Rosemary Roasted Honey Glazed Carrots
- Brown Sugar Glazed Carrots
- Shredded Carrot Salad with Lime
- Roasted Vegetable Trio with Orange Thyme Dressing
- Roasted Carrots with Kale and Spicy Pecans
Rate this recipe! ⭐⭐⭐⭐⭐
Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!
📖 Recipe
Orange Glazed Carrots
Ingredients
- 1½ pounds carrots ((7 to 8 medium))
- ¾ cup orange juice (DIVIDED)
- ½ teaspoon orange zest (plus extra for garnish)
- 2 tablespoons butter
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon corn starch
- chives (garnish)
Instructions
- Cut carrots into 1 inch rounds. Cut on the bias if a different shape is desired.
- In a medium saucepan, or large skillet with a lid, over medium-low heat, combine the carrots, ½ cup of the orange juice, orange zest, butter, ginger, salt, and sugar. Bring to a simmer and cover. Reduce heat to low and simmer until carrots are tender, about 25 minutes.
- Stir together the remaining ¼ cup orange juice and cornstarch and add to the carrots. Increase heat to medium and stir until the juice has thickened to a glaze, about 2 minutes.
- Serve carrots with chopped chives and extra zest on top for garnish if desired.
Notes
Nutrition
Vegetarian Recipes To Try
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Lindsay says
These carrots look delicious! Can't wait to try!
Mia says
Well! These glorious carrots have become a staple at our house! AND, they are so easy to prepare. I love the additional options for changing up the flavor also! Thank you, Tara Teaspoon!
Marie says
Seriously wish that I was Mary Poppins right now so that I could jump into these photos and eat these yummy carrots! Such a simple recipe yet so delicious, versatile and impressive! I love them with Sunday roast and mashed potatoes or as a sidekick to chicken and rice. Kids love them too!