Citrus and Honey Glazed Carrots

Citrus and Honey Glazed Carrots
Staff Writer
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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
213
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. 

Nutritional Facts

Total Fat
3g
4%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
43g
33%
Protein
6g
13%
Vitamin A, RAE
80µg
11%
Vitamin C, total ascorbic acid
12mg
16%
Calcium, Ca
89mg
9%
Fiber, total dietary
3g
12%
Folate, total
40µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
38mg
12%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
101mg
14%
Riboflavin
1mg
91%
Selenium, Se
3µg
5%
Sodium, Na
117mg
8%
Thiamin
1mg
91%
Water
248g
9%
Zinc, Zn
2mg
25%

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.