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Orange-Glazed Roasted Carrots

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 8


  • ¼ cup butter
  • 2 shallots, finely chopped
  • 1 tablespoon minced garlic
  • 2 cups orange juice
  • 2 tablespoons honey
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 pounds baby carrots with tops, trimmed and halved lengthwise
  • ¼ cup olive oil


Preheat oven to 450°F. Line a large rimmed baking sheet with aluminum foil.

In a small saucepan, melt butter over medium heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in orange juice and next 3 ingredients, and cook, stirring occasionally, for 12 minutes or until mixture is reduced to 1½ cups. Remove from heat.

On prepared pan, toss together carrots and olive oil; arrange in a single layer.

Bake for 10 minutes. Pour orange juice mixture over carrots, and toss gently to coat. Bake 5 minutes more or until carrots are crisp-tender and glaze is thickened. Let stand for 2 minutes; toss gently before serving.