Orange Honey Glazed Carrots


If my culinary school experience has shown me anything, it has solidified that sometimes simplicity is best. Last semester, when we started making entrees in class, glazed vegetables were often the go-to side dish. From butter-glazed green beans and broccoli to sugar-glazed beets, we learned and perfected the art of creating a sweet and savory glaze coating that leaves delectable shine and great flavor on your favorite vegetables. Without disguising vegetables as something they’re not, this side dish is a perfect option to serve those pickier eaters. Our chef instructor adamantly preferred honey to sugar and taught us her recipe, which I will share with you all.

I made these carrots for my family over break a few weeks ago, and this was the best version because I utilized the uniquely sweet juice from Cara Cara oranges and Norman’s fresh, local honey from this past summer. I highly recommend giving this recipe a try next time you want to brighten up your meal with an easy and delicious side.



8 oz carrots (cut into 1/4 inch slices or oblique cut)

3 tbsp butter (cubed)

2.5 oz water

2 oz Orange juice (reserve zest)

1 tsp honey

Parsley (finely chopped)

salt  & pepper to taste



1) Melt about half of the butter in a saute pan over medium-low heat and add the carrots. Cover the pan and sweat the carrots for 2-3 minutes.

2) Add honey, water, and orange juice and season with salt and pepper. Swirl in the remaining butter cubes and bring this to a simmer over medium heat.

3) Reduce the heat and cover to cook carrots until almost tender, about 3 minutes.

4) Remove the lid and add orange zest and continue to simmer until the cooking liquid has reduced to a glaze and the carrots are tender, about 2-3 more minutes, tossing to coat each carrot. The carrots should be shiny and coated by the reduced cooking liquid.

5) Remove from heat and garnish with chopped parsley. Serve immediately.


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