Honey and Orange Glazed Baby Carrots are the perfect side dish for your dinner table. The warm Honey and Orange essence on delicious baby carrots is a delightful all-around ideal flavor for this fantastic carrot-based side dish that will go with your next meal.
One of the things I always look at during the Easter Holidays or any holiday for that fact is the eating habits of my loved ones, and it’s essential to make easy side dishes that will complement our lovely dinners they will also be right for all our families eating styles. I try to make side dishes that even my Vegetarian friends and family members will enjoy, hence why my Honey and Orange Glazed Baby Carrots do not contain butter and use Olive Oil instead.
Foods that do not contain excessive pesticides are also crucial to our family these days, I have taken the liberty here in Sunny Central Florida to use help from all my neighbors who are local farmers to find the best possible locations for Fresh Organic Produce and locally grown here in Haines City.
Keep in mind I am aware of the high cost of these delicious Organic or locally grown items such as Baby Carrots, Oranges, Juice, Honey, etc. I am fortunate to have been surrounded by Local Farmers, where I live. If you can not buy these items, I understand entirely, and you may replace them with conventional produce from your local market that is more cost-efficient.
Below you will find my simple and easy to follow the recipe for a deliciously healthy side dish that your entire family can enjoy for Honey and Orange Glazed Carrots that even vegetarian or health-conscious family members and friends will enjoy.
Tips for choosing carrots
- Buy locally grown carrots, they do not have to be organic but choose locally raised produce. Ask questions if you are unsure
- Pick out the larger carrots for sweetness. Larger carrots tend to signify longer growing times. The longer the carrot is in the ground, the more sugar it may develop.
- Look for the carrots with deep flesh coloring. Fresher carrots have more intense pigmentation to their skins.
- Look for bright green leaves on carrot tops. You can usually judge a bunch of carrot’s freshness by the color of the leaves. Fresher carrots have more colorful leaves. Wilted leaves are a sign that the carrot has been sitting in the bin for an extended period.
- Find carrots with a smooth shape. Most carrots are long and somewhat slender, although others can shorter and more so round.
- Avoid excessively cracked or split carrots. A fair amount of cracks or even a split in the carrot shows that the carrot is drying out and may have lost its flavor.
- Choose carrots that feel firm to the touch. Pick up the carrot and run your fingers along with it. It should feel plump and firm. Soft spots are an indication of decay. Avoid carrots that feel limp.
Ingredients you will need
Two pounds organic or locally grown carrots, cleaned
One tablespoon of olive oil
One teaspoon of zest from a grated orange
1/2 cup fresh orange juice
Two tablespoons local honey
One teaspoon of brown sugar in the raw
Dash of nutmeg
Fresh parsley for garnish
Orange slices for garnish
Paring knife or potato peeler
Nonreactive baking dish
Honey Orange Glazed Baby Carrots
- 2 pounds carrots
- 1 tablespoon olive oil
- 1 teaspoon orange zest
- ½ cup orange juice
- 2 tablespoons local honey
- 1 tablespoon brown sugar in the raw optional
- Kosher salt to taste
- black pepper to taste
- pinch nutmeg
- ¼ cup fresh parsley for garnish
- 1 orange sliced for garnish
- Preheat oven to 400° degrees Fahrenheit
- In a small bowl whisk together 1 tablespoon of olive oil, 1 teaspoon of finely grated orange zest, ½ of a cup of orange juice, 2 tablespoons of local honey, 1 teaspoon of brown sugar in the raw, kosher salt, fresh ground pepper to taste, and a pinch of nutmeg spice.
- In a glass or nonreactive baking dish place 2 pounds of fresh local grown carrots, pour over top of them the mixture you whisked together above and toss a few times to coat the carrots thoroughly.
- Place a tight-fitting lid on a baking dish or aluminum foil and bake about 12 minutes on 400 for a tender, still crisp vegetable. (Bake 3-5 minutes longer if you prefer softer carrots)
- Toss carrots a few more times and place in your favorite serving dish.
- At this time garnish with fresh organic orange slices and fresh parsley.
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