Orange Glazed Grilled Carrots

Orange Glazed Grilled Carrots

Smoky grilled carrots glazed with a tangy orange reduction for a bright side dish.

Total 35 min Makes 4 servings Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Whole carrots are parboiled until just tender, then finished on a hot grill to pick up char and smoky flavor. A reduced orange glaze with honey and a touch of butter is brushed on at the end, balancing sweetness with caramelized edges. This side pairs well with grilled meats or roasted poultry for a weeknight dinner or summer cookout.

Ingredients

  • 2 pounds carrots, peeled and trimmed, left whole or halved lengthwise
  • 3/4 cup orange juice
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 tablespoon orange zest
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Bring a 6-quart saucepan of salted water to a boil. Add the carrots and cook until just tender when pierced with a knife, about 7 minutes.

  2. Drain the carrots and pat dry. Toss with olive oil, salt, and pepper.

  3. In a small saucepan over medium heat, combine the orange juice, honey, and orange zest. Simmer until reduced by half and syrupy, about 10 minutes.

  4. Remove the glaze from heat and whisk in the butter until melted and glossy.

  5. Preheat a grill to medium-high heat, about 450°F.

  6. Grill the carrots directly over the heat, turning occasionally, until charred in spots and tender, about 10 minutes.

  7. Brush the carrots generously with the orange glaze during the last 2 minutes of grilling, turning to coat evenly.

  8. Transfer the carrots to a platter, drizzle with any remaining glaze, and sprinkle with chopped parsley before serving.

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    Orange Glazed Grilled Carrots

    Whole carrots are parboiled until just tender, then finished on a hot grill to pick up char and smoky flavor. A reduced orange glaze with honey and a touch of butter is brushed on at the end, balancing sweetness with caramelized edges. This side pairs well with grilled meats or roasted poultry for a weeknight dinner or summer cookout.

    35 min 4 servings 190 cal

    Ingredients

    • 2 pounds carrots, peeled and trimmed, left whole or halved lengthwise
    • 3/4 cup orange juice
    • 2 tablespoons honey
    • 2 tablespoons unsalted butter
    • 1 tablespoon orange zest
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil. Add the carrots and cook until just tender when pierced with a knife, about 7 minutes.

    2. 2

      Drain the carrots and pat dry. Toss with olive oil, salt, and pepper.

    3. 3

      In a small saucepan over medium heat, combine the orange juice, honey, and orange zest. Simmer until reduced by half and syrupy, about 10 minutes.

    4. 4

      Remove the glaze from heat and whisk in the butter until melted and glossy.

    5. 5

      Preheat a grill to medium-high heat, about 450°F.

    6. 6

      Grill the carrots directly over the heat, turning occasionally, until charred in spots and tender, about 10 minutes.

    7. 7

      Brush the carrots generously with the orange glaze during the last 2 minutes of grilling, turning to coat evenly.

    8. 8

      Transfer the carrots to a platter, drizzle with any remaining glaze, and sprinkle with chopped parsley before serving.