This is probably my favorite way to prepare carrots. So many glazed vegetable recipes seem to be a way to mask the flavor of the vegetable with sweetness. But this orange ginger glazed carrots recipe is just sweet enough to enhance the natural sweetness of carrots while the ginger helps to balance out that sweetness with a subtle kick. Plus, this dish is made completely on the stovetop, which makes it the perfect side to whip up when you’re out of oven space.

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How To Make Orange Ginger Glazed Carrots

I love a recipe that creates its own sauce, and that’s exactly what these glazed carrots do. By the end, you’ll have perfectly cooked carrots that still have a satisfying bite to them (no mushy vegetables here!) and a sweet orange ginger glaze that will have you licking your plate clean.

The Ingredients

To make these orange ginger glazed carrots, you’ll need:

2 pounds carrots
1 cup orange juice
2 tablespoons unsalted butter or olive oil
½ teaspoon sea salt
1 tablespoon honey
1 tablespoon grated fresh ginger
1 teaspoon chili powder

You can use freshly squeezed orange juice, bottled, or even orange juice from concentrate. I don’t drink a lot of orange juice, so having to buy an entire bottle just for a recipe like this feels so wasteful. And, to be honest, I’m often too lazy to squeeze fresh orange juice by han. So, I’ve started keeping orange juice concentrate in my freezer. Then, when I need it, I’ll scoop out and reconstitute just the amount I need. It takes a bit of math but I hate wasting food, so it’s worth it.

I also highly recommend using fresh ginger in this recipe. Dried ginger is much hotter and more intense than fresh and is more likely to overpower the dish. If dried ginger is all you’ve got, start with ½ teaspoon and give it a taste before adding more. You want a subtle kick from the ginger, not a slap in the face.

The Method

In a 12-inch saute pan over medium heat, combine the carrots, orange juice, olive oil, salt. Cover and bring to a simmer. Once simmering, remove the lid, give everything a stir, and reduce the heat to low. Return the lid to the pan and simmer for 10 minutes, stirring once or twice.

At this point, you should be able to pierce the carrots with a fork with just a bit of resistance. You want them to be crisp-tender, not mushy. If they’re still quite hard, let them cook for another few minutes until they’re cooked through.

Once the carrots are cooked through, remove the lid from the pan and add the honey, fresh ginger, and chili powder. Increase the heat to high and cook, tossing occasionally, until the orange juice is reduced to a glaze, about 5-8 minutes longer. Taste and adjust seasoning, as desired.

These glazed carrots are incredibly good served just as they are. But topping them with the parsley pistachio gremolata turns them into a dish that people will remember.

parsley gremolata with orange ginger glazed carrots

Parsley Pistachio Gremolata

A classic gremolata is an Italian condiment made from parsley, lemon zest, and garlic. It’s the perfect way to brighten up a dish and add an extra punch of flavor.

To go with the carrots, I made a gremolata made with parsley, orange zest, and garlic, and I added in some pistachios for extra flavor and texture. To prepare the gremolata while the carrots are cooking, you’ll need:

2 cups lightly packed parsley leaves, minced
¼ shelled pistachios, minced
Zest from 1 orange
1 garlic clove, minced
Salt and pepper, to taste

Add the parsley, pistachios, orange zest, garlic, salt, and pepper in a small bowl. Mix to combine. Taste and adjust seasoning, as desired.

When the carrots are done, sprinkle some of the gremolata on the top before serving. And be sure to serve the remaining gremolata alongside the carrots so people can add more if they want (and trust me, they will).

Let’s Talk Herbs

The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.

The herbal star of this dish is obviously the ginger. Fresh ginger is unquestionably one of my top three must-have herbs and I keep it stocked in my fridge at all times. It is one of the best herbs for digestion and a great ally for cold and flu season.

Ginger helps to support healthy digestive function by warming cold, stagnant digestion and helping to speed gastric emptying. If you’ve ever had that feeling like there’s a rock in your stomach after eating, you know how unpleasant stagnant digestion is. Ginger tea before or after a meal can help support proper digestion and even aid in nutrient absorption.

It’s also famously used for alleviating nausea, particularly from morning sickness or motion sickness. It can also be helpful in relieving nausea and vomiting from food poisening.

Ginger is one of the first herbs I reach for if I feel a cold coming on. It’s warming and and helps to stimulate the immune system. It also helps relieve congestion and get stuck mucus flowing, making it perfect for stuffy sinuses or congested coughs.

And the best part is ginger tea is quite delicious and easy to make. Steep a teaspoon or two of fresh grated ginger in hot water for 10 minutes. Strain and add a bit of honey and lemon juice, if desired.