A fancy but nearly effortless side dish for dinners of all kinds.
This recipe for glazed carrots doesn’t have all the sugars of more traditional glazed or candied carrots.
Instead, we’re using orange marmalade and fresh-squeezed orange juice for a gentle nudge of sweetness.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
That’s balanced with richness from butter and a tangy bite from fresh chives.
What Makes These Carrots So Good?
Sweet-and-savory glazed carrots are dressed up with tender shallots and a burst of fresh orange flavor from tangy marmalade.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The shallots take on a lovely caramelized flavor when browned; they almost melt in the skillet.
Chopped chives add fresh onion flavor, and the color contrast is great against the sauteed multicolor carrots.
This side dish for glazed carrots is easy but elegantand the perfect option for many types of meals.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
To make glazed carrots, you will:
What makes these “glazed” carrots?
But because the carrots are small, no need to spoon or drizzle.
Classic glazed or candied carrots use butter and brown sugar orhoney.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We prefer this fresher take on that traditional side dish.
The sweetness plays well with so many savory dishes.
Cover, and reduce heat to medium-low.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook, undisturbed, until carrots are tender-crisp, about 3 minutes.
Uncover, and increase heat to medium.
Cook, stirring often, until sauce is thickened, about 3 minutes.
Add butter, stirring until melted and smooth.
Sprinkle with chives, and serve hot.
