Honey-Glazed Orange Carrots with Citrus Zest

These honey orange glazed carrots come together in about 20 minutes by giving the carrots 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: originally published in 2020 and updated in 2021 with refreshed photos and clarified instructions. The glaze was slightly adjusted for more flavor.

These honey orange glazed carrots are a versatile side dish: elegant enough for holiday gatherings like Thanksgiving, Christmas or Easter, yet quick and easy for a weeknight meal. The microwave jump-start shortens total time, and finishing the carrots in a skillet creates a glossy, flavorful glaze.

The carrots are cooked until just tender, then finished in a skillet with butter, honey and a touch of the reserved orange juice. A sprinkle of orange zest and fresh herbs brightens the dish. The result is a balance of sweet, tangy and savory that pairs well with many main dishes.

Recipe ingredients

Ingredient notes

• Carrots: Baby carrots are used here for convenience. You can substitute whole carrots—peeled and cut into uniform slices or sticks—if preferred (see Recipe FAQs for timing).
• Salt and pepper: Use kosher or regular salt; season to taste.
• Honey: Raw honey provides a pronounced honey flavor, but any honey you like will work.
• Fresh herbs: Chopped parsley, chives or dill add color and freshness—use your favorite herb combination.

Step by step photos

1. Zest the orange first so you have about ½ teaspoon of zest. A Microplane or the fine side of a box grater works well.

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

3. Cover the bowl with a vented microwave lid or microwave-safe plastic wrap, leaving a small gap for steam and keeping 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 lid—hot steam will escape.

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

5. Check the carrots: they should be fork-tender with slight resistance. They will finish cooking in the skillet, so avoid overcooking in the microwave.

6. Heat 2 tablespoons unsalted butter in a large skillet over medium-high. Using a slotted spoon, transfer the carrots to the skillet so most of the cooking liquid stays behind (reserve 1 tablespoon of that liquid).

7. Add 1 tablespoon reserved cooking liquid, the honey, and a pinch of salt and pepper to the skillet. Cook, stirring occasionally, until the liquid reduces and the glaze becomes glossy, about 5–6 minutes.

8. For a deeper caramelized flavor, cook 1–2 minutes longer, stirring frequently and watching closely to prevent burning. The glaze should be thick enough to coat the carrots.

9. Remove from heat, stir in orange zest and chopped fresh herbs. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra herbs and a sprinkle of coarse sea salt if desired.

Tips and tricks

• Spray the measuring cup lightly with nonstick spray before measuring honey to help it pour easily, or use an adjustable squeeze measuring tool to push out sticky ingredients.
• Zest the orange before juicing; it’s easier to zest a whole orange than two squeezed halves.
• Avoid zesting into the bitter white pith—only remove the thin orange layer.
• Use oven mitts when removing the bowl from the microwave; hot steam and condensation can cause burns.

Recipe FAQs

Recipe