These Brown Sugar Glazed Carrots use the same ingenious method as my Glazed Shallots. A simple technique that guarantees tender vegetables wrapped in a glossy, sweet‑savory glaze every time. It’s one of those recipes that feels almost too easy for how delicious the results are, and the carrots come out beautifully lacquered, balanced, and absolutely dependable.
Ingredients
- drizzle of olive oil
- 2 large carrots peeled and quartered
- 1 tsp grated orange zest
- 1/4 cup orange juice
- 1/4 cup cider vinegar
- 1 1/2 tbsp brown sugar
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting recipe
- Heat a drizzle of olive oil in a medium skillet over medium high heat. Add 2 large carrots, trimmed and cut in half then in quarters.
- Sauté, stirring frequently, until lightly browned for about 5 minutes.
- Add 1 1/3 cup water, 1 tsp grated orange zest, 1/4 cup orange juice, 1/4 cup cider vinegar and 1 1/2 tbsp brown sugar. Season with kosher salt and freshly ground black pepper. Stir to combine and bring to a boil.
- Reduce heat to medium and cook until the liquid has mostly evaporated and the carrots are tender and the liquid is syrupy, about 35-40 minutes. Raise heat if the carrots are tender but not quite glazed.
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