Honey-Glazed Carrots

Name: Honey-Glazed Carrots
Total time: 40 min
Yield: 2 to 4 servings
Cuisine: american
Ingredients: 6 to 8 carrots, peeled; 2 tablespoons orange juice; 2 tablespoons honey; 1 tablespoon butter; Salt; 1 tablespoon finely chopped parsley

Recipe from Freda DeKnight

Adapted by Kayla Stewart

Published Feb. 23, 2022

Honey-Glazed Carrots — Yunhee Kim for The New York Times. Food Stylits: Victoria Granof.

Total Time: 40 minutes
Rating: 4(433)
Comments: Read comments

These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony’s stewed chicken and dumplings from the magazine’s first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight’s commitment to fresh ingredients and vibrants flavors in her cooking. —Kayla Stewart

Featured in: The Ebony Test Kitchen, Where Black Cuisine Was Celebrated, Is Reborn

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Ingredients

Yield:2 to 4 servings

6 to 8carrots, peeled
2tablespoons orange juice
2tablespoons honey
1tablespoon butter
Salt
1tablespoon finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 350 degrees.
Step 2
Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they’re tender but not soft, about 15 minutes.
Step 3
Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
Step 4
Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

Ratings

4 out of 5

433 user ratings

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Comments

Prakash Nadkarni3 years ago

The OJ here is a nice touch: I imagine added orange zest would help also. Many cuisines combine carrots with a sweet base for side dishes. There's a very similar Japanese dish that's very quick to make: carrot slices are sauteed in oil/butter with a little soy sauce until partly caramelized, then combined with honey+minced ginger, and optionally finished with chopped shiso leaf (perilla), whose main flavoring molecule, perillaldehyde, combines mint+cinnamon flavors.

DeLauné3 years ago

In south Louisiana where I grew up, the carrots were sliced, and the recipe was called Copper Pennies. Always makes me want a good slice of ham.

Kentfield Barbara3 years ago

This was a good side dish. I also finish carrots off in a bowl with a mixture of Dijon, brown sugar and butter but honey could be used instead of the sugar. This is of course a different recipe!

Emma3 months ago

Great recipe. I switched out the OJ for half a packet (maybe one tbsp) miso paste—SO GOOD. Nice sweet/umami flavor profile. I boiled and roasted for 13 min each instead of 15.

lori5 months ago

Wish that the glaze was more of a thicker/reduced glaze. felt really soupy, but I didn't want to leave the carrots in for more time than recommended because I didn't want to overcook them. Super delicious though and the orange juice in it balanced everything so well!

Me1 year ago

Good way to use up leftover baby carrots and 15 minute boil was just right. Had the oven on anyway but agree stovetop could work fine.

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