Honey-Glazed Carrots with Dill & Orange Zest
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When the late-afternoon sun hits the kitchen window and the cutting board is freckled with carrot peels, I’m reminded how often God tucks sweetness into the ordinary. These honey-glazed carrots are a simple side, yes—but the way warm citrus lifts the room and fresh dill finishes each bite feels like a small Advent of its own. It’s the kind of dish you can pull together while the roast is resting or the biscuits are finishing, and it brings cheerful color to any table—weeknight or holiday.
Why You’ll Love This Recipe
- Bright & balanced: Honey + orange + a tiny splash of vinegar = glossy glaze that’s never too sweet.
- Quick stovetop side: Ready in about 20 minutes with pantry staples.
- Crowd-pleasing: Familiar flavors with a fresh dill twist.
- Flexible: Works with coins, batons, or baby carrots; easy dairy-free option.
Quick Reference Snapshot
- Active Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (as a side)
- Skill Level: Easy
- Good To Know: Naturally gluten-free; easy to make dairy-free and refined-sugar-free
- Equipment: Large 12-inch skillet with lid, microplane/zester, cutting board & knife, wooden spoon
Ingredients
(US + metric provided for WP Recipe Maker; choose your preferred units.)
- 1½ lb carrots, peeled and cut into ½-inch coins or batons (≈ 680 g)
- ½ cup water (120 ml)
- 2 Tbsp unsalted butter, cut into pieces (28 g) — swap: use 2 Tbsp olive oil for dairy-free
- 2 Tbsp honey (42 g) — swap: maple syrup for vegan
- 2 Tbsp fresh orange juice (30 ml)
- 1 tsp finely grated orange zest (~2 g)
- 1 tsp apple cider vinegar (5 ml) — balances sweetness
- ¾ tsp fine sea salt (~4 g), plus more to taste
- ¼ tsp black pepper
- Pinch red pepper flakes (optional)
- 2 Tbsp fresh dill, finely chopped (~6 g)
- Garnish (optional): extra dill fronds, a few fine strips of orange zest
Seasonal Swaps
- Spring/Early Summer: Sub dill with chopped parsley or tender carrot tops (well-washed).
- Fall/Winter: Add a pinch of ground cinnamon or coriander; finish with toasted pistachios.
- Citrus options: Lemon zest/juice or clementine zest/juice in place of orange.
From My Garden 🌱
If you’re pulling carrots from your own beds, use the small-to-medium roots for best tenderness. Save the tops: wash, spin dry, and chop finely to mix with dill or use as a light garnish.
Step-by-Step Instructions
Prepare
- Cut the carrots: Peel if desired. Slice into ½-inch coins (on a slight bias for a pretty look) or cut into batons roughly 2½–3 inches long. Aim for even size so they cook uniformly.
- Zest & juice: Zest the orange first, then juice it. Chop the dill and set aside.
Cook
- Steam-sauté: In a large skillet, add carrots, water, ½ tsp of the salt, and butter (or oil). Cover and cook over medium-high heat 5–7 minutes, until crisp-tender when pierced.
- Glaze: Remove lid. Add honey, orange juice, orange zest, remaining ¼ tsp salt, pepper, and red pepper flakes if using. Stir to coat.
- Reduce: Cook 3–5 minutes, stirring occasionally, until the liquid reduces to a shiny glaze that clings to the carrots. If the skillet looks dry before carrots are tender, splash in 1–2 Tbsp water.
Finish
- Brighten & herb: Off heat, stir in apple cider vinegar and the chopped dill. Taste and adjust salt/pepper or a touch more vinegar for pop.
- Serve: Transfer to a warm serving dish. Garnish with dill fronds and a few fine strips of zest.
Serving & Pairing Suggestions
- Weeknight plate: Pair with roast chicken or skillet pork chops and a simple green salad.
- Holiday spread: Lovely alongside ham, turkey, or beef roast—adds color and citrusy lift.
- Grain bowl: Spoon over quinoa or farro with feta crumbles and toasted almonds.
- For kids: Skip red pepper flakes and serve with a squeeze more orange.
Storage & Make-Ahead
- Store: Airtight container in the refrigerator up to 4 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water; finish with a bit more dill.
- Make-ahead: Par-cook carrots in step 3 for 4–5 minutes, cool, and refrigerate up to 24 hours. Finish glazing (steps 4–6) just before serving.
Final Thoughts
May your table be bright with simple goodness and your week steadied by the One who provides it. “Taste and see that the Lord is good.” 💛
Community & Connection
I’d love to see your carrots! Tag me and say hello:
Favorites from My Kitchen to Yours
Some of these links are affiliate links. That simply means if you decide to order, I may receive a small commission at no extra cost to you. Thank you for supporting Southern Soil Sunshine—it helps me keep sharing recipes from my kitchen and garden with you. 💛
- 12-inch Skillet with Lid — wide surface for fast glazing
- Y-Peeler — quick, safe peeling for all shapes of carrots
- Microplane Zester — feathery citrus zest without the bitter pith
- Handheld Citrus Juicer — every drop of orange goodness
Related on Southern Soil Sunshine
- Explore more ideas: https://southernsoilsunshine.com/?s=carrots
- Fresh herb inspiration: https://southernsoilsunshine.com/?s=dill
- Bright citrus recipes: https://southernsoilsunshine.com/?s=orange
