Honey-Glazed Orange Carrots with Citrus Butter Glaze

These honey orange glazed carrots come together in about 20 minutes by giving them a quick head start in the microwave, then finishing them on the stovetop with a simple glaze of honey, butter and a splash of orange juice.

Note: this post was originally published in 2020 and updated in 2021 with new photos and refined instructions. The recipe was adjusted slightly to improve the glaze.

These honey orange glazed carrots are a flexible side dish: elegant enough for holiday dinners like Thanksgiving, Christmas, or Easter, yet simple enough for weeknight meals. The microwave step speeds things up and lets you multitask while the carrots begin to soften. A quick glaze of butter, honey and orange juice in a skillet creates a glossy, tangy-sweet coating finished with orange zest and fresh herbs.

Recipe ingredients

Ingredient notes

• Carrots: Baby carrots are used here for convenience. You can substitute regular carrots—see the Recipe FAQs for guidance on cutting and adjusting microwave time.
• Salt and pepper: Kosher salt works well but use whatever salt you have. Season to taste.
• Honey: Raw honey offers a pronounced honey flavor, but any honey will work.
• Fresh herbs: Parsley, dill or chives bring color and freshness; use your favorite leafy herbs.

Step by step photos

1. Zest the orange first; a microplane or the fine side of a grater works well.

2. Place the carrots in a large microwave-safe bowl. Cut the orange and squeeze the juice over the carrots, then sprinkle with salt.

3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Ensure at least 1 inch (2.5 cm) between the carrots and the wrap. Microwave on high for 4 minutes, stir, then microwave 4 more minutes. Use caution when removing the cover—hot steam will escape.

4. While the carrots cook, chop the herbs and measure the honey and butter.

5. Check the carrots for doneness; they should be pierced with slight resistance. They will finish cooking in the skillet, so avoid microwaving until completely soft unless you prefer very tender carrots.

6. Heat 2 tablespoons butter in a large skillet over medium-high. Using a slotted spoon, transfer the carrots to the pan so excess cooking liquid stays in the bowl—reserve one tablespoon of that liquid.

7. Add 1 tablespoon of the reserved cooking liquid, the honey, and a pinch of salt and pepper to the skillet.

8. Cook, stirring occasionally, for 5–6 minutes until the liquid reduces and the glaze becomes glossy and thick. For deeper caramelization, cook 1–2 minutes longer, stirring frequently and watching closely to avoid burning.

9. Remove from heat, stir in the orange zest and chopped herbs, and taste for seasoning. Add more salt or pepper if needed. Serve immediately, garnished with extra herbs and coarse sea salt if desired.

Tips and tricks

• Spray your measuring cup with nonstick spray before adding honey to help it pour cleanly.
• Zest the orange before cutting it open—it’s easier to zest a whole fruit than two halves.
• When zesting, remove only the colored outer layer of the peel; avoid grating into the bitter white pith.
• Use oven mitts when removing the hot bowl from the microwave and watch for steam when lifting the cover.

Recipe FAQs

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If you try this recipe, please leave a rating or review in the comments. I’d love to hear how it turned out for you.

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