Orange Glazed Carrots

Orange Glazed Carrots


  • 2 pounds thin orange and/or purple carrots with greens intact, scrubbed and trimmed
  • 2 tablespoons unsalted butter
  • 1 cup fresh orange juice
  • 3 tablespoons pure maple syrup
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Bring a 5- to 6-quart pot of salted water to a boil and cook carrots until just tender (6-8 minutes). Drain well.

  2. Melt butter in a large (12-inch) heavy skillet over medium-high heat until foam subsides. Add carrots and sauté 1 minute. Add orange juice, maple syrup, thyme, salt, and pepper, and bring to a boil. Continue to boil, shaking skillet frequently, until liquid is reduced and syrupy, and carrots are tender (5-10 minutes).

    Prep: 20 minutes; Cook: 20 minutes. Purple carrots add a pop of color to the dinner table and contain anthocyanins—a powerful antioxidant.
  • Yield: Makes 6 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 137
Fat per serving: 4.1g
Saturated fat per serving: 2.4g
Monounsaturated fat per serving: 1.1g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 2g
Carbohydrate per serving: 25g
Fiber per serving: 4g
Cholesterol per serving: 10mg
Iron per serving: 1mg
Sodium per serving: 243mg
Calcium per serving: 51mg