Braised Baby Carrots with Butter and Orange

Sweet baby carrots braised in butter and fresh orange juice, with a pinch of sugar and fresh dill. Delicious, quick side meal for fish and all meats. Perfect for hot days.

Today we are preparing a lovely sweet and fairly quick side dish featuring baby carrots. In my recipe I predominantly use frozen carrots, over fresh, simply because they are not available all seasons. I find this side is best prepared with small (baby) carrots, rather than baby-cut carrots (larger carrots cut in smaller pieces). If you are a fan of carrots as a side, definitely check my recipe for candied honey air fryer carrots, which are prepared with mid-size carrots ( I call them teenage carrots).

Ingredients and Substitutions

  1. Baby carrots – frozen or fresh. I usually prepare this recipe with frozen carrots as fresh baby carrots are difficult to come by
  2. Fresh orange juice – makes carrots naturally sweeter
  3. Butter – for the perfect butter taste
  4. Fresh dill, finely chopped
  5. Brown sugar – or it could be substituted with honey
  6. Pinch of cumin powder – totally optional, but worth it in my opinion
  7. Water for boiling carrots in

How to prepare?

1st: Preboil (frozen) carrots for about 5 minutes, they should be soft, but not mushy.

2nd: Braise carrots in orange juice and butter on the stove top. Add all other ingredients. Serve.

What to serve with braised baby carrots?

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Braised Baby Carrots with Butter and Orange

Braised Baby Carrots with Butter and Orange

The European Dish
Sweet baby carrots braised in butter and fresh orange juice, with a pinch of sugar and fresh dill. Delicious, quick side meal for fish and all meats.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine European
Servings 2 people

Ingredients
  

  • 500 g (17 oz) baby carrots, frozen (or fresh)
  • 6 tbsp. butter
  • 2 tbsp. brown sugar, or honey
  • 1 tbsp. fresh dill, finely minced
  • juice from one orange
  • pinch of cumin powder, optional
  • water for boiling carrots in

Instructions
 

  • In a large soup pot with lid bring water to a boil and add carrots in. Cook for about 5-6 minutes on medium heat, or until carrots are almost cooked. Check with fork, they should not be mushy.
  • In a sauce/frying pan add butter, orange juice and sugar, let sugar dissolve on medium heat. Next, add carrots in and let cook for a few minutes.
  • Stir frequently to braise carrots on all sides. Once orange juice has almost evaporated add minced dill & cumin and mix well. Cook for another minute, then remove from stove top and serve immediately.

Notes

  1. Fresh (baby) carrots can be used instead of frozen.
  2. Pinch of nutmeg makes the dish even more flavorful
  3. Use a lid on the pan when braising carrots on the stove to make them softer. 
  4. Dried dill can be used too.
  5. Add fresh orange peels (from untreated orange) to make the dish even more flavorful.
Keyword easy and quick, gluten-free, Mediterranean diet, vegetarian
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