Citrus and Honey Glazed Carrots

Staff Writer
Citrus and Honey Glazed Carrots
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Don't just boil your carrots for your next dinner party; glaze them. This recipe uses honey, butter, and an orange peel to infuse the carrots with a bright and rich flavor. 

6
Servings
460
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Cups baby carrots, blanched and shocked
  • 1/2 Cup vegetable broth
  • 2 sticks butter
  • 1/2 Cup honey
  • 1/2 Cup bourbon
  • 1 orange peel
  • 1 Tablespoon chopped thyme
  • Kosher salt, to taste

Directions

Place a sauté pan on high heat. Add the carrots that have been blanched and shocked to the pan and sauté for 1 minute, or until the carrots are caramelized. Add a little salt to extract the flavor. Add the vegetable stock and orange peel to the carrots.

Next, add the butter, honey, and bourbon into a sauce pot at low heat until the butter and honey come together; whisk continuously.

Add the butter mixture to the carrots and vegetable stock, sauté until glazed. Remove the orange peel and finish with flat leaf parsley. Serve. 

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
31g
47%
Sugar
31g
N/A
Saturated Fat
19g
97%
Cholesterol
81mg
27%
Protein
2g
3%
Carbs
37g
12%
Vitamin A
1365µg
100%
Vitamin B6
0.2mg
9.1%
Vitamin C
7mg
11%
Vitamin D
0.6µg
0.1%
Vitamin E
0.9mg
4.4%
Vitamin K
18µg
22%
Calcium
69mg
7%
Fiber
5g
20%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
11%
Iron
2mg
10%
Magnesium
20mg
5%
Monounsaturated
8g
N/A
Niacin (B3)
1mg
4.9%
Phosphorus
57mg
8%
Polyunsaturated
1g
N/A
Potassium
412mg
12%
Sodium
616mg
26%
Sugars, added
23g
N/A
Trans
1g
N/A
Zinc
0.4mg
2.7%

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