Need a quick and easy recipe for a side dish for your next meal? These glazed carrots are the perfect fix! My mom would always make these carrots when I was growing up. I haven’t made them in awhile, but I figured, for our Easter dinner, they’d pair well with our pork loin and scalloped potatoes.
So let’s get started!
First you want to grab your ingredients. I used baby carrots, but ready-to-use diced carrots would work as well. If you want to go the extra mile, buy carrots and slice them yourself, whatever fits your fancy. You will also need orange juice, sugar, corn starch, salt and of course, butter.
Next, on medium high heat, bring a pot of water to a rolling boil. Once the water is boiling, add in the carrots and cook until tender.
Remove the carrots from heat and drain using a colander. Set the carrots aside.
With the same pot, bring the orange juice, sugar, salt and butter to a boil.
While this is heating, dilute cornstarch with water and add to the boiling juice mixture.
Add in the carrots and cook until heated through.
Serve in a fancy bowl or in my case, a carrot-themed platter. And enjoy!
Look at that beautiful orange color!
The carrots and orange juice complement each other so well! You’ll want to make this dish over and over again!
Want to make these ahead of time? These reheat beautifully in the microwave as well!
Glazed Carrots
Ingredients
- 2 lbs carrots
- 1 cup orange juice
- 1/2 cup sugar
- 1/2 tsp `salt
- 2 tbsp butter
- 1 1/4 tbsp corn starch
Instructions
- On medium high heat, bring a pot of water to a rolling boil.
- Add carrots to the pot and cook until tender.
- Once carrots are cooked through, drain using a colander and set aside.
- Using the same pot, bring orange juice, sugar, salt and butter to a boil.
- While the orange juice mixture is cooking, dilute cornstarch and water. Once the pot is boiling, add the cornstarch mixture to the pot and stir until thickened.
- Add the already cooked carrots back to the pot. Mix well. Cook until heated through.
- Then enjoy!