Best 11 Orange Glazed Carrots With Mint Recipes

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**Savor the Sweetness: Orange-Glazed Carrots with Mint - A Symphony of Flavors**

Embark on a culinary journey with our tantalizing recipe for Orange-Glazed Carrots with Mint, a delectable dish that elevates the humble carrot to a symphony of flavors. This vibrant side dish showcases the perfect balance between sweet, tangy, and refreshing notes, making it an ideal accompaniment to any main course. The carrots are roasted until tender and caramelized, then coated in a luscious glaze made from orange juice, honey, and aromatic spices. The final touch of fresh mint adds a burst of invigorating freshness, taking this dish to the next level. Whether you're hosting a special occasion dinner or simply seeking a healthy and delicious side, our Orange-Glazed Carrots with Mint will surely impress your taste buds.

Let's cook with our recipes!

ORANGE-GLAZED CARROTS



Orange-Glazed Carrots image

Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 pound carrots
1 cup fresh orange juice
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon picked fresh dill leaves

Steps:

  • Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
  • Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

ORANGE GLAZED CARROTS



Orange Glazed Carrots image

This is one of the side dish items I plan to make for Easter Dinner. Our family loves them so I make them quite often. Sometimes I make crinkle cut with my special tool, other times I use baby carrots or crinkle cut medallions, no matter how you slice them they are always good. I like to add a pinch of nutmeg to enhance the...

Provided by Rose Mary Mogan

Categories     Vegetables

Time 25m

Number Of Ingredients 7

1 1/2 lb baby carrots
1/2 c light brown sugar, packed
1/2 tsp salt
1/8-1/4 tsp nutmeg (optional)
1 Tbsp butter
1/4 c orange marmalade
1 Tbsp grand marnier (orange liqueur)

Steps:

  • 1. In a medium-size saucepan, add carrots and enough water to cook. Cook over medium-high heat until tender. When cooked, pour off most of the water but RESERVE ABOUT 3/4 CUP.
  • 2. In a small mixing bowl, combine sugar, nutmeg if using, salt, butter, orange marmalade, & orange liqueur.
  • 3. Pour mixture over carrots then add reserved liquid, then stir.
  • 4. Let simmer for 4 to 5 minutes over low heat. Stir to avoid sticking.
  • 5. Special Note: You may substitute honey for the marmalade if desired, and use rum or bourbon instead of the liqueur. Garnish with orange slices, orange wedges or orange cups & a sprig of mint if desired.

GLAZED ORANGE CARROTS



Glazed Orange Carrots image

Want your kids to eat more carrots? This tender side dish has a pleasant citrus flavor and a pretty orange glaze. It's a "must" at our family gatherings. -Marilyn Hash, Enumclaw, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds fresh carrots, sliced
2 tablespoons butter
1/4 cup thawed orange juice concentrate
2 tablespoons brown sugar
2 tablespoons minced fresh parsley

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 134mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE-GLAZED CARROTS WITH MINT



Orange-Glazed Carrots With Mint image

A simple and tasty side dish from Fine Cooking. I don't cut the carrots as stated, I just use whole baby carrots.

Provided by lazyme

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups baby carrots
2 tablespoons vegetable oil
1 tablespoon ginger, chopped
1 teaspoon garlic, minced
1 tablespoon shallot, chopped
2 tablespoons honey
1/2 cup orange juice
1 tablespoon soy sauce
1/4 cup water
1 tablespoon of fresh mint, chopped

Steps:

  • Cut the carrots on the diagonal into 3-inch lengths.
  • Cut thicker pieces in half lengthwise to make them uniform in size.
  • Heat the oil in a 9-inch saute pan over moderate heat.
  • Add the carrots and cook until lightly browned on all sides, about 3 minutes per side.
  • Season with salt and pepper.
  • Add the ginger, garlic, and shallots and cook over medium-low heat, stirring occasionally, until the shallots are softened, 5-7 minutes.
  • Add the honey, orange juice, soy sauce and water.
  • Cover with a round of waxed paper that fits snugly on the vegetables.
  • Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30-40 minutes.
  • Garnish with the mint.

ORANGE GLAZED CARROTS



Orange Glazed Carrots image

A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.

Provided by HEIDI S.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 pound baby carrots
¼ cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt

Steps:

  • Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
  • Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g

ORANGE-HONEY GLAZED CARROTS



Orange-Honey Glazed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 4 to 5 minutes

Number Of Ingredients 8

3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
  • Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

GLAZED ORANGE CARROTS



Glazed orange carrots image

These carrots have a zesty kick, for pepping up roast dinner

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Supper, Vegetable

Time 15m

Number Of Ingredients 4

600g baby carrot
1 ½ tbsp butter
3 tbsp orange juice
handful parsley leaves, chopped

Steps:

  • Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium

MINTED CARROTS



Minted Carrots image

The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!

Provided by Marlys Davis

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 2

Number Of Ingredients 5

½ pound baby carrots
1 teaspoon butter
2 tablespoons brown sugar
2 tablespoons honey
⅛ teaspoon dried mint, crushed

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
  • Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g

HONEY ORANGE GLAZED CARROTS



Honey Orange Glazed Carrots image

These beautifully glazed carrots are colorful and dressed up enough for Christmas dinner. They have become such a favorite side dish that I often double the easy one-skillet recipe!

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2 pounds baby carrots
1/4 cup finely chopped green onions
1/4 cup butter
1/4 cup honey
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
2 teaspoons cornstarch
1/2 cup orange juice
4 teaspoons minced fresh mint or minced fresh parsley

Steps:

  • Place 1 in. of water in a skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and set aside., In the same skillet, saute green onions in butter until tender. Stir in the honey, orange zest, salt, cinnamon and pepper. Combine cornstarch and orange juice until smooth; stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Return carrots to the pan. Cook and stir for 2 minutes or until heated through. Sprinkle with mint.

Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 295mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots With Orange and Ginger image

When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
  • Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams

ROASTED BABY CARROTS WITH CHILE, MINT, AND ORANGE GLAZE



Roasted Baby Carrots With Chile, Mint, and Orange Glaze image

Dried crushed red pepper adds heat to the glazed carrots. Courtesy of Daniel Patterson for Bon Appetit.

Provided by SassiFras

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup fresh orange juice
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
1/2 teaspoon dry crushed red pepper
1/2 teaspoon salt
4 bunches baby carrots, trimmed, peeled (about 32)
2 tablespoons thinly sliced of fresh mint
1 1/2 teaspoons finely grated orange peel

Steps:

  • Preheat oven to 375°F Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
  • Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
  • Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

Nutrition Facts : Calories 34.5, Fat 3.4, SaturatedFat 0.5, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 0.1

Tips:

  • Choose the right carrots. For this recipe, it's best to use young, tender carrots. Baby carrots or small carrots work well.
  • Don't overcook the carrots. Carrots should be cooked until they are tender but still have a bit of a bite to them. Overcooked carrots will be mushy and bland.
  • Use a good quality orange juice. The orange juice is a key ingredient in the glaze, so it's important to use a good quality juice. Freshly squeezed orange juice is best, but you can also use a high-quality store-bought juice.
  • Don't let the glaze boil. When you're making the glaze, it's important to keep it at a simmer. If the glaze boils, it will thicken too much and become too thick and sticky.
  • Serve the carrots immediately. Orange glazed carrots are best served immediately, while they are still warm and the glaze is still sticky.

Conclusion:

Orange glazed carrots are a delicious and easy side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion dinner. The carrots are tender and flavorful, and the orange glaze adds a sweet and tangy flavor. If you are looking for a new and exciting way to prepare carrots, give this recipe a try. You won't be disappointed!

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