Orange Glazed Carrots

A little butter once and a while is good for the soul.  It makes this dish SO flavorful and you get a pass if you’re using it on a vegetable.  My Orange Glazed Carrots are a great side, but will be front and center on your dinner table.   If you are on paleo you could  sub ghee for the butter and orange zest for the orange marmalade.  Finish them off with cinnamon and sugar walnuts?!  Come. On.

Prep your carrots.

Melt 1 Tbsp of butter in a large skillet over medium high heat.  Stir in the marmalade.

Then add the carrots, orange juice, brown sugar, salt and pepper to taste.  Bring to a boil, then cover and reduce the heat to medium low.  Simmer until the carrots are almost tender, about 10-13 minutes.  Uncover and add the remained Tbsp of butter to the skillet.  Increase the heat to medium high and cook, stirring occasionally, until the liquid is reduced about 5-8 minutes.

In a small skillet over medium heat, place the walnuts in a little bit of butter.  When the butter is melted add the cinnamon and sugar.  Toss to evenly coat.

Transfer carrots to a serving platter and sprinkle with cinnamon sugar walnuts.

Orange Glazed Carrots

  • Yield: 4 servings
  • Prep Time: 10 min
  • Cook Time: 35 min

Ingredients

  • 2 Tbsp unsalted butter, divided (use ghee for paleo)
  • 1 Tbsp orange marmalade (use the zest from one orange if paleo)
  • 1 pound of carrots tops trimmed
  • 1/2 cup fresh orange juice
  • 1.5 Tbsp brown sugar (use honey for paleo)
  • Salt and pepper to taste
  • 1/3 cup raw walnuts
  • 1 tsp sugar (omit for paleo)
  • 1/8 tsp cinnamon

Instructions

  1. Prep your carrots. Melt 1 Tbsp of butter in a large skillet over medium high heat. Stir in the marmalade. Then add the carrots, orange juice, brown sugar, salt and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer until the carrots are almost tender, about 10-13 minutes. Uncover and add the remained Tbsp of butter to the skillet.

  2. Increase the heat to medium high and cook, stirring occasionally, until the liquid is reduced about 5-8 minutes.

  3. In a small skillet over medium heat, place the walnuts in a little bit of butter. When the butter is melted add the cinnamon and sugar. Toss to evenly coat. Transfer carrots to a serving platter and sprinkle with cinnamon sugar walnuts.

Tell me what you think!