Orange Honey Carrots

"I got this from my mother-in-law. It adds a nice tang to the carrots. I don't much like cooked carrots but this was fantastic. The carrots can either by julienned or cut into rounds."
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by cyaos photo by cyaos
Ready In:


  • 2 lbs carrots
  • 1 cup orange juice
  • 3 tablespoons honey
  • 3 tablespoons minced shallots
  • salt and pepper


  • Thinly slice carrots diagnolly.
  • Place in a large frying pan or pot.
  • Stir in orange juice, honey and shallots.
  • Cover and bring to a boil, then reduce heat to medium low.
  • Simmer, stirring occasionally, for 10 min., then remove lid.
  • Continue simmering, stirring frequently, until carrots are as tender as you like, and orange juice is reduced to a glaze, 15 to 25 minutes.
  • Stir often as glaze thickens.
  • Add salt and pepper to taste.

Questions & Replies

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  1. Sing4mysupper
    I had a lot of left-over cooked carrots, so decided to try to dress them up. I fried an onion and added the other ingredients and cooked until I had a nice consistency, then threw in the left-over carrots to heat through. It was delicious. If I had made the carrots this way to start with, there would have been no left-overs!<br/>By the way, I have cooked grated rutabaga this way for years, but hadn't tried this with carrots.
  2. JackieOhNo!
    This is a very good carrot recipe that is very simple to make. I made this exactly as posted (cutting the carrots in rounds), and was surprised at the depth of flavor that was achieved. Also a surprise was that it was not too sweet! I did halve the recipe, but plan on making the full batch for Easter dinner. Thanks for sharing. Made for Spring PAC 2010.
  3. Sydney Mike
    Simple prep! GREAT TASTE! I'm always on the lookout for different ways to prepare carrots, & this recipe is a great find! Don't know if it made a difference, but I used some Citrus Honey that I found at Trader Joe's the other day! Oh, yeah ~ I did sub lemon pepper for the salt & pepper! This is certainly a keeper! Thanks for sharing! [Made & reviewed for one of my adoptees in this Spring's PAC]


I live in southern Alberta and am a paralegal for a mid-sized firm - I am the tongue-sticker-outer in the picture, the other girl is my best friend and my sister. I love to cook and will only bake occasionally. I would rather cook a five course meal than bake a cake. We eat a lot of ethnic food in our house - especially as the area we live in has few good restaurants - most are chain stores. I had some severe health problems in the past and ended up losing my large intestine - as a result I try to eat healthy, non-processed foods that don't aggravate my condition. The only foods I really can't eat are shrimp and bean sprouts. My two biggest passions would be camping and reading. The best is when I can be doing both at the same time! My boyfriend and I have been together for seven years and we have two wonderful, spoiled cats named Stew and Hummer. A note on ratings: I believe that one of the most valuable features on this site is the ratings system. I rate dishes according to how I honestly felt about them. If I didn't like someone's dish I will give it a one or two star and explain why. I am not out to hurt anyone's feelings (and won't have mine hurt in return) but I don't think that rating a recipe high even when it has inherent flaws helps anyone else on the site. Just my take on things, you can take it or leave it. <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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