Orange Glazed Carrots
Glazed with maple syrup, orange juice, and garlic, these Maple Glazed Carrots make a simple side dish that are sweet, tangy, and downright delicious!
Servings: 6
Ingredients
- 1 pound carrots peeled and cut into 1-inch chunks
- ¼ cup orange juice ~1 large orange
- 1 tablespoon pure maple syrup or honey
- 1 clove garlic finely minced
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter
- ½ teaspoon orange zest
Instructions
- Peel and chop the carrots into 1-inch coins. Place the prepared carrots in a medium saucepan and cover with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the carrots are just fork-tender about 10-12 minutes. Once tender, drain the water from the carrots and return the carrots to the hot pan.
- Add ¼ cup orange juice, 1 tablespoon pure maple syrup, 1 clove garlic (minced), ¼ teaspoon kosher salt, and 1 tablespoon unsalted butter to the carrots and cook over medium heat for 4 minutes, stirring frequently. Once the glaze has coated the carrots and begun to caramelize, remove the carrots from the heat.
- Stir in ½ teaspoon orange zest and serve.
Notes
Note On Orange: Zest the orange PRIOR to juicing the carrots. If you don't have a fresh orange, skip the zest and use prepared orange juice.
Carrots: Baby carrots will work in place of the diced carrots if desired. No need to cut the baby carrots.
The garlic is optional. Feel free to omit it if you don't care for garlic.
Butter: Feel free to use your favorite non-dairy butter in place of the unsalted butter, keeping in mind you may want to wait to salt as most non-dairy butters are salted.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. I don't recommend freezing the carrots once glazed.
Nutrition
Calories: 41kcal | Carbohydrates: 5g | Fat: 2g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 48mg | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 12.3mg | Calcium: 14mg
