30 minutes
Orange Braised Carrots Side Dish Recipe
These Orange Braised Carrots are bound to be a highlight on your dinner table! Made with fresh-squeezed orange juice, butter, shallots, black pepper, and turmeric, this is one delicious side dish recipe!
Thanksgiving sure feels like it’s creeping up really fast, but that’s totally fine because I am craving that delicious turkey dinner with all the fixings! This year, I’m thinking these Orange Braised Carrots are going to be one of the stars on our table.
Orange Braised Carrots
PIN IT TO YOUR RECIPES BOARD ON PINTEREST!
FOLLOW SUGAR & SOUL ON PINTEREST FOR MORE GREAT RECIPES!
They’re loaded with bright and zesty flavor, which should come as a nice way to mix up the options with classics like mashed potatoes and green beans.
Carrots have always been one of my favorite side dishes, whether they’re in a delicious slaw or they’re boiled or they’re cooked like these tasty Orange Braised Carrots!
Important Things About This Orange Braised Carrots Recipe:
Rondeau – this is the best pan to use for this recipe, but any large and wide pan will do. Orange Juicer – You will get the best flavor by using fresh-squeezed over store-bought when it comes to the orange juice. Turmeric – This spice ads a whole lot of flavor to the dish and cannot be skipped!
Did you know that oranges are actually a winter fruit? The harvest season for most citrus is between October and March, which makes these Orange Braised Carrots perfect for the fall and winter months!
More Delicious Side Dish Recipes!
- Corn Mac and Cheese
- Yorkshire Pudding
- Roasted Brussels Sprouts
- Cinnamon Sugar Bannock
- Roasted Mushrooms
Orange Braised Carrots
These Orange Braised Carrots are bound to be a highlight on your dinner table! Made with fresh-squeezed orange juice, butter, shallots, black pepper, and turmeric, this is one delicious side dish recipe!
Ingredients
- 1 cup unsalted butter
- 2 shallots sliced thin
- 2 teaspoons ground black pepper
- 1 teaspoon ground turmeric
- 3 lbs carrots peeled
- 2 cup fresh-squeezed orange juice
- 1 1/2 tablespoons salt
Instructions
- In a large wide and shallow pan, add the butter, shallots, pepper, and turmeric and cook until the shallots are tender and translucent, about 5 minutes.
- Add the carrots, orange juice, and salt to the pan, cover and cook until tender and liquid is almost gone, about 13 to 15 minutes*. Serve immediately.
Notes
Baby carrots can be used, but cook time will need to be adjusted.
It's best to use fresh-squeezed orange juice over store-bought for best flavor.
Nutrition
Calories: 246kcal | Carbohydrates: 19g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 1144mg | Potassium: 567mg | Fiber: 4g | Sugar: 11g | Vitamin A: 23400IU | Vitamin C: 33.2mg | Calcium: 59mg | Iron: 0.7mg
Did You Make This Recipe?
Don't forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Share your thoughts!
Love this recipe? Share your thoughts with me and leave a review! And don’t forget to connect on your favorite social platform below!
You think I can make these without the shallots? They sound amazing but can’t do onions.
You could try doing a bit of garlic instead. The primary flavor comes from the orange juice and the turmeric, but you’ll still want the earthiness that you get from onions or garlic.
Wow, what a beautiful, colorful side dish! This will be a hit on my Thanksgiving table!
You are going to love it!
I cannot wait to make these carrots for Thanksgiving! Orange sounds like a perfect flavor pairing!
Especially if you eat them with some cranberry sauce!