This simple orange and ginger glazed carrot recipe is a quick and easy side dish. Cooked carrots are finished in orange juice and minced ginger and garnished with orange zest.

Top down view of cooked carrots in a tan bowl with a spoon sticking out and tea towel on the side.

Variations on Orange and Ginger Glazed Carrots

This orange and ginger glazed carrot recipe is versatile. Try these variations:

Want it sweeter? Add a little agave, honey, or brown sugar.
Want it more richer? Add butter instead of olive oil.
Don't like ginger? Cool - skip it.
Add your favorite herb like fresh parsley, thyme, sage, tarragonor rosemary.

Ingredients on a wood cutting board: chopped carrots, orange zest, minced ginger, and orange juice in measuring cup.

Tips For Carrots with Orange and Ginger

Cut the carrots "on the bias" for more surface area per piece for the glaze and also for a different and more elegant look.
Cook the carrots until they are al dente initially. You don't want them to mash as you finish them in the orange juice (although that would still be good!)

Side view of cooked carrots in a tan bowl with orange zest on top and spoon hanging inside of bowl. Tea towel on the side.

Orange And Ginger Glazed Carrots

Side view of chunked carrots in a tan bowl with orange zest garnish and a spoon out the side..

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EatSimpleFood.com

This humble and flavorful cooked carrot recipe is taken up a notch by glazing it in orange juice, a little ginger, and garnishing with fresh orange zest.

Author: beckie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 5
Category: Side Dish
Method: Stovetop
Cuisine: International
Diet: Vegan

Ingredients

2 lb carrots, trimmed, peeled, and chunked
water
1 juicy orange, zested & juiced
2 teaspoon ginger, peeled & grated
1 ½ tablespoon olive oil
1 tsp salt, divided

Instructions

Zest the orange first and then juice it.
Place chunked carrots in a large pot. Add enough water to cover by ½", add ½ teaspoon salt, and bring to a boil covered.
Reduce heat and simmer covered ~ 12-14 minutes or until nearly tender.
Drain excess water, reduce heat, and put carrots back on medium heat.
Add orange juice, ginger, olive oil, and ½ teaspoon salt.
Bring to a boil, reduce heat, and cook until orange juice reduces, stirring occasionally (~ 3-5 minutes).
Garnish with as much orange zest as desired and add salt to taste. Happy Eating! Beckie

Notes

Cook the carrots al dente initially. You don't want them to start mashing by the time the orange juice and other ingredients are added.

Top view of chunked carrots in a tan bowl with orange zest garnish.

Things In My Kitchen:

Zester for grating the ginger and zesting the orange.

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Serving Suggestion

Serve this delicious Carrot side dish recipe with chicken or beef. Or, if you are going vegetarian, you can pair it with a bean soup for a satisfying meal: