Orange Honey Glazed Carrots

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As many of you know, I absolutely love my fresh veggies and my motto is "Eat Foods with Lots of Colors". Well carrots are certainly very colorful. Did you know that carrots weren't always orange and they come in other colors too? I didn't know that until recently. They were originally purple and didn't become orange until sometime in the 16th century! The original purple carrot was hybridized with different wild varieties. This new yellow mutant was brought to the west from Asia and other wild varieties were cross bred with other varieties and formed the orange carrot that we know of today! The purple variety, however, are usually orange or white on the inside. Interesting stuff, eh? Yeah I thought so too!! Carrots and all veggies in general are so colorful and delicious. The health benefits are amazing! This recipe originally comes from Ina Garten in her "Barefoot Contessa at Home" cookbook. If you are trying to get your kids to eat their veggies, try these carrots out on them or even find the purple kind. They will certainly love the color!
orange honey carrots
Here is a picture of carrots in different colors, shapes and sizescolorful carrots
To see how I made my Orange Honey Glazed Carrots, keep reading!
  • 2 lbs carrots
  • 2 tbsp. unsalted butter or margarine
  • 2 tbsp. honey
  • 1 tsp. fresh ginger, minced
  • 1 tsp. grated orange zest
  • ½ cup orange juice
  • salt and pepper, to taste
  1. Peel the carrots and cut them diagonally into 1 inch pieces
  2. In a large Dutch oven add the water, butter, honey, ginger, salt and pepper and bring to a boil
  3. Once boiling add the carrots, cover and simmer for 5 minutes
  4. Add the orange juice and zest to the pan and mix into the carrots
  5. Remove the cover and cook for about 10-15 minutes, until the water has evaporated.
  6. Simmer for another 5 minutes until the carrots are crisp-tender and the sauce becomes a glaze
  7. Taste and re-season, if necessary
  8. Serve and enjoy!


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