Carrots with green stems, when available, make an especially eye-catching presentation for this side. Left whole for glazing, the carrots can be garnished with their decorative greens for serving. We love this as part of a trio of colorful and economical side dishes for the holidays, along with a Fresh Cranberry Relish and our Roasted Brussels Sprouts with Walnuts. The Brussels sprouts roast on their own while you prepare the relish, a rendition of an old favorite which celebrates the tart crispness of uncooked cranberries and is sweetened just enough with honey, while hints of cinnamon and orange add subtle notes. Make one or all three—they are quickly prepared and reward with refreshing flavors and hues that complement robust holiday fare. They're even healthful!
Makes 5 Servings - 47¢ per serving Show Detailed Pricing
- 1 pound carrots, peeled but with green stems left on (if carrots are very large, slice each carrot in half lengthwise)
- 3 tablespoons honey
- 5 tablespoons frozen orange juice concentrate, or 10 tablespoons of fresh orange juice, boiled down
- 2 teaspoons dried thyme, mint, or fennel
- 1 tablespoon butter
Prep time: 5 minutes
Cook time: 15 minutes
- In a pan large enough to hold the whole carrots, place the carrots and enough water to half-cover them (carrots sliced lengthwise will cook faster). Bring to a simmer, cover the pan, and cook about 5-10 minutes (depending on the thickness and freshness of the carrots), or until they can be pierced with a fork but aren't soft.
- Drain off water and add the honey, orange juice, herb, and butter to the pan. Cook uncovered over low heat for about 5 minutes more, until the carrots are nicely glazed. If needed, add 1-2 tablespoons of water as the glaze thickens so it doesn't stick to the pan.
- Place on a warm serving platter and decorate with carrot greens.