Glazed Carrots With Orange and Ginger Recipe (2024)

Just followed the recipe. I garnished with dill. I think an herb is a must, not an option. I cut the carrots in coins. I think the size of the sauce pan is important as the carrots will cook and absorb the juice. They were soft, but not mushy. I liked the fact that they didn't have to be served piping hot.

Love this recipe! I've made it as written, and also with the balsamic vinegar variation. Personally, I think the balsamic vinegar version is best - the flavor is spectacular, and I like the appearance, too - the bronze-colored glaze on the carrots is so pretty on the plate.

The most important thing to remember about this recipe, no matter what seasonings you use, is that it is great made beforehand: You can cook it quite a while before your guests arrive as long as you don’t finish the cooking. Then blast it at the end to get it hot and to finish the glaze. Excellent company dish with all kinds of mains.

So good! Made for Christmas 2020. Used dill - I agree, the herbs are a must. But with the ginger and orange, it all comes together quite nicely.

For Easter 2022 dinner as my contribution I Made four pounds of carrots, zested the oranges before juicing and added 2 tablespoons of brown sugar and boiled it down at the end for a nice glossy sauce.I got tons of compliments, brought home an empty bowl. The hostess said her 1 year old LOVED them and SHE was keeping all leftovers!

This is delicious. An added bonus is that the leftovers can be made into an amazing carrot soup with very little effort.

I followed the directions, a bit nervous when it seemed that it was taking too long for it to reduce but it ended up with tender but not mushy carrots and a tasty fresh complex flavor, the sweet of the carrots working nicely with the ginger, orange juice, and lemon. It was the surprise hit of the dinner.

I broke my own rule against modifying a recipe on the first pass. Took the advice of another reviewer to add balsamic vinegar and it totally ruined these. We threw out the whole pot of lovely organic carrots.

Used the juice of 4 clementines b/c I happened to have them. I think that was better than OJ would have been! This recipe was a hit - everyone loved it, and super easy.

We used baby carrots sliced lengthwise. We tried following the recipe, but even after cooking carrots for almost 45 minutes, they weren't cooked. Ended up turning heat up to actually cook them but even then they were meh. It's not certain to me how you can cook carrots for 20 minutes by simmering them. Ended up throwing the dish out.

My smallest saucepan was 8 inches, and it was very crowded with the carrots. They never seemed to glaze up like the photo, but they were tasty. The ginger gave them a bit of a kick.

This is a nice gentle way to prepare carrots. They stayed sharp and pretty and presented beautifully for today's Christmas Eve lunch, served right from the copper pot at the table. I even forgot the ginger and the parsley.

For Easter 2022 dinner as my contribution I Made four pounds of carrots, zested the oranges before juicing and added 2 tablespoons of brown sugar and boiled it down at the end for a nice glossy sauce.I got tons of compliments, brought home an empty bowl. The hostess said her 1 year old LOVED them and SHE was keeping all leftovers!

I have a question about the liquid - Is it 1/3 cup total of either oj or a mix of soy + water or balsamic + water?

The most important thing to remember about this recipe, no matter what seasonings you use, is that it is great made beforehand: You can cook it quite a while before your guests arrive as long as you don’t finish the cooking. Then blast it at the end to get it hot and to finish the glaze. Excellent company dish with all kinds of mains.

Hate doing new recipes on the big day, but I generally trust Bittman...made these as per recipe during welcoming guests and hors d'oeuvres (ie, distracted) and still ended up with perfect carrots with citrus glaze!

Add a tbsp of pickled jalapeño juice

Delicious. I had about 1/4 cup fresh o.j. so added some lemon juice for cooking, then topped with fresh mint. No need to add lemon juice at the end; instead of boiling off the pan juices I just used them as a sauce. I finished cooking them about 20 minutes before dinner was served and they were still perfect at slightly-less-than hot.

So good! Made for Christmas 2020. Used dill - I agree, the herbs are a must. But with the ginger and orange, it all comes together quite nicely.

delicious super easy carrots. full stop.