Orange Glazed Carrots

Rose Mary Mogan


This is one of the side dish items I plan to make for Easter Dinner. Our family loves them so I make them quite often. Sometimes I make crinkle cut with my special tool, other times I use baby carrots or crinkle cut medalions, no matter how you slice them they are always good. I like to add a pinch of nutmeg to enhance the flavors of the orange liqueur & orange marmalade. There is no need to wait for a holiday to make these they are great anytime of year or season. Try them I am sure you & your family will agree.

pinch tips: How to Wash Fruits & Vegetables



6-8 servings depending on appetites


10 Min


15 Min


Stove Top


1 1/2 lb
baby carrots
1/2 c
light brown sugar, packed
1/2 tsp
1/8-1/4 tsp
nutmeg (optional)
1 Tbsp
1/4 c
orange marmalade
1 Tbsp
grand marnier (orange liqueur)

Directions Step-By-Step

In a medium size sauce pan, add carrots and enough water to cook. Cook over medium high heat until tender. When cooked, pour off most of water but RESERVE ABOUT 3/4 CUP.
In a small mixing bowl, combine sugar,nutmeg if using, salt, butter, orange marmalade, & orange liqueur. Pour mixture over carrots then add reserved liquid, then stir. Let simmer for 4 to 5 minutes over low heat. Stir to avoid sticking.
Special Note: You may substitute honey for the marmalade if desired, and use rum or bourbon instead of the liqueur. Garnish with orange slices, orange wedges or orange cups & a sprig of mint if desired.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy