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Orange & Ginger Glazed Carrots
Orange & Ginger Glazed Carrots

Orange & Ginger Glazed Carrots

with Salted Brown Butter Pecans

Recipe Development Team
Recipe Development TeamPublished on November 23, 2020
Allergens:
Tree Nuts
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time
DifficultyEasy

Ingredients

/ serving 10 people

48 ounce

Carrots

2 ounce

Pecans

(Contains: Tree Nuts)

1 thumb

Ginger

4 teaspoon

Thyme

2 unit

Orange

2 ounce

Honey

Not included in your delivery

7 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Large Pot
Strainer
Zester

Instructions

1

TOAST: Trim, peel, and cut carrots on a diagonal into 2-inch-thick pieces; halve any large pieces lengthwise. Melt 2 TBSP butter in a large pot over medium heat. (If you have a large Dutch oven, use that!) Add pecans and season with salt. Cook, stirring, until nuts are toasted and fragrant and butter is flecked with amber brown bits, 3-4 minutes. (TIP: Lower heat if pecans or butter begin to brown too quickly.) Turn off heat; transfer to a plate and set aside. Taste and season with salt if desired. Wipe out pot.

2

SIMMER: Place carrots in same pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce heat to medium. Cook until tender when pierced with a fork, 12-15 minutes. (TIP: Keep an eye on the carrots—you want them just tender, not falling apart.) Drain. Keep pot handy for step 4.

3

PREP: While carrots cook, peel and mince ginger. Finely chop 4 tsp thyme leaves. Zest oranges until you have 2 tsp; halve oranges.

4

GLAZE: Melt 2 TBSP butter in pot used for carrots over medium heat. Add ginger and chopped thyme; cook, stirring, until fragrant, 1 minute. Stir in honey and juice from oranges. Season generously with salt and pepper. Bring to a simmer and cook until thick enough to coat the back of a spoon, 3-5 minutes. (TIP: If glaze gets too thick, stir in a splash of water.) Stir in drained carrots, 3 TBSP butter, and as much orange zest as you like (start with a little, then taste and add more from there if desired). Cook until butter has melted and carrots are coated in glaze. Taste and season with salt, pepper, and sugar if you prefer sweeter carrots.

5

SERVE: Transfer carrots to a platter for serving. Drizzle with any remaining glaze in pot and sprinkle with pecans.

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