An easy way to enhance the natural sweetness of baby carrots is to cook them in a mixture of freshly squeezed orange juice with a pat of butter. The carrots become perfectly tender and become coated with a thick, buttery citrus sauce that works just wonderfully with a sprinkling of freshly chopped dill. My Orange-Glazed Baby Carrots is an elegant side dish that works well with just about any shaped carrot, but I love the gourmet look of these pretty baby carrots with their tops in tact.
The combination of the carrots, orange juice and butter, ready to be cooked
(To view this recipe, click on the blue title of the blog post above*)
Orange-Glazed Baby Carrots
Ingredients:
- 8 oz. baby carrots
- Juice of 2 navel oranges
- 3 Tablespoons unsalted butter
- Water to cover
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons fresh dill, chopped
Directions:
- Place the baby carrots in a large straight-sided sauté pan. Squeeze the fresh orange juice over the carrots and then add enough water to just cover the carrots. Add the butter to the pan as well as the salt and pepper.
- Bring the liquid to a boil and then reduce the heat to a simmer. Cook the carrots in the juice mixture for 20-25 minutes, or until the liquid has reduced to a sauce-like consistency and the carrots are tender. Toss with the chopped, fresh dill before serving warm.
Tagged: baby carrots, butter, fresh dill, glazed carrots, orange juice, orange-glazed carrots, side dish
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