Glazed Carrots Recipe

Peel and cut

Peel the carrots and trim the ends. Cut into uniform pieces so they cook evenly: for medium carrots cut on the diagonal into 1/2-inch-thick slices, or halve lengthwise then slice for larger carrots. You should end up with pieces about 1/2 inch thick.

Place the cut carrots in a medium saucepan and add enough cold water to cover by about 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until just tender when pierced with a fork, about 6–8 minutes depending on piece size. Do not overcook; they should retain some firmness.

Drain the carrots well in a colander and set aside.

In the same saucepan (or a skillet) melt the butter over medium heat until foaming.

Add the brown sugar and honey to the melted butter and stir until the sugar dissolves and the mixture is syrupy, about 1–2 minutes.

Stir in the orange juice, orange zest, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer so it slightly thickens, about 1 minute.

Return the drained carrots to the pan and toss to coat in the glaze. Cook, stirring occasionally, until the glaze clings to the carrots and the liquid is reduced to a glossy coating, about 3–4 minutes. If the glaze reduces too quickly and begins to stick, add 1–2 tablespoons of water and stir to loosen.

Taste and adjust seasoning: add a pinch more salt or a little more honey if you prefer sweeter carrots.

Transfer the glazed carrots to a serving bowl. Sprinkle with chopped fresh parsley and toasted sesame seeds or chopped toasted almonds if using. Serve warm.