Honey-Glazed Carrots with Dill & Orange Zest

Course Side Dish

Cuisine American

Servings 4 servings

1 ½ 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 — swap: use 2 Tbsp olive oil for dairy-free 28 g
2 Tbsp honey — swap: maple syrup for vegan 42 g
2 Tbsp fresh orange juice 30 ml
1 tsp finely grated orange zest ~2 g
1 tsp apple cider vinegar — balances sweetness 5 ml
¾ tsp fine sea salt , plus more to taste ~4 g
¼ tsp black pepper
Pinch red pepper flakes optional
2 Tbsp fresh dill, finely chopped ~6 g
Garnish : extra dill fronds, a few fine strips of orange zest optional
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.

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.
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.
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.