Community / Blogs

The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.

Local Food Journey

Glazed Carrots with Orange and Ginger

Posted by Emily Wiley on 03/09 at 01:38 PM

Carrots and Oranges. Photo Credit Emily Wiley.

This isn’t the first time I’ve made this dish, and it won’t be the last.

In How to Cook Everything, Mark Bittman suggests quick glazing carrots in butter or oil with a variety of herbs for a flavorful side dish. You could use dill and lemon juice, brown sugar and walnuts, or maple syrup and pecans. But I especially like the combination of grated ginger and freshly squeezed orange juice.

Combine all of the ingredients in a small saucepan and simmer for about 20 minutes until the carrots are tender.

Simmering Carrots. Photo Credit Emily Wiley.

Just before serving, add a squeeze of lemon juice and a sprinkling of orange zest.

Glazed Carrots with Orange and Ginger. Photo Credit Emily Wiley.

This simple and versatile dish pairs well with everything from fish to chicken to pork chops — have fun with it!


1 lb carrots, trimmed and peeled, cut into coins or sticks
2 tablespoons butter or extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon peeled and grated fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice


Combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then cover and adjust heat so mixture simmers.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning, if necessary. Serve hot, garnished with herbs, if you like.

(adapted from Mark Bittman)

{name} Author: Emily Wiley
Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple


Leave a Comment





Remember my personal information

Notify me of follow-up comments?

Submit the word you see below:

« The Pennharmonics - An A Cappelluva Good Show Green Week: Kale »

Most recent entries

Local Food Journey's avatar Recipe: Roasted tomatoes offer a tasty way to say farewell to summer
Thursday, September 18, 2014
By Local Food Journey in Local Food Journey
Mike D's avatar WPSU Speakeasy - Thursday, October 23 at 7pm
Tuesday, September 16, 2014
By Mike D in Events
Local Food Journey's avatar Beyond yellow: ‘Big Al’ takes mustard to another level
Tuesday, September 16, 2014
By Local Food Journey in Local Food Journey
Jamie Oberdick's avatar Local Food Notes for Sept. 12
Friday, September 12, 2014
By Jamie Oberdick in Local Food Journey



Latest Photos