By Rebecca Hubbell on | Updated | 6 Comments
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These Orange Braised Carrots are bound to be a highlight on your dinner table! Made with fresh-squeezed orange juice, butter, shallots, black pepper, and turmeric, this is one delicious side dish recipe!
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These Orange Braised Carrots are bound to be a highlight on your dinner table! Made with fresh-squeezed orange juice, butter, shallots, black pepper, and turmeric, this is one delicious side dish recipe!
Thanksgiving sure feels like it’s creeping up reallyfast, but that’s totally fine because I am craving that delicious turkey dinner with all the fixings! This year, I’m thinking these Orange Braised Carrots are going to be one of the stars on our table.
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Orange Braised Carrots
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They’re loaded with bright and zesty flavor, which should come as a nice way to mix up the options with classics like mashed potatoes and green beans.
Carrots have always been one of my favorite side dishes, whether they’re in a delicious slaw or they’re boiled or they’re cooked like these tasty Orange Braised Carrots!
Important Things About This Orange Braised Carrots Recipe:
Rondeau – this is the best pan to use for this recipe, but any large and wide pan will do.
Orange Juicer – You will get the best flavor by using fresh-squeezed over store-bought when it comes to the orange juice.
Turmeric – This spice ads a whole lot of flavor to the dish and cannot be skipped!
Did you know that oranges are actually a winter fruit? The harvest season for most citrus is between October and March, which makes these Orange Braised Carrots perfect for the fall and winter months!
More Delicious Side Dish Recipes!
- Corn Mac and Cheese
- Yorkshire Pudding
- Roasted Brussels Sprouts
- Cinnamon Sugar Bannock
- Roasted Mushrooms
5 from 3 votes
Orange Braised Carrots
Author Rebecca Hubbell
Course Side, Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
These Orange Braised Carrots are bound to be a highlight on your dinner table! Made with fresh-squeezed orange juice, butter, shallots, black pepper, and turmeric, this is one delicious side dish recipe!
Ingredients
- 1 cup unsalted butter
- 2 shallots sliced thin
- 2 teaspoons ground black pepper
- 1 teaspoon ground turmeric
- 3 lbs carrots peeled
- 2 cup fresh-squeezed orange juice
- 1 1/2 tablespoons salt
Instructions
In a large wide and shallow pan, add the butter, shallots, pepper, and turmeric and cook until the shallots are tender and translucent, about 5 minutes.
Add the carrots, orange juice, and salt to the pan, cover and cook until tender and liquid is almost gone, about 13 to 15 minutes*. Serve immediately.
Notes
Baby carrots can be used, but cook time will need to be adjusted.
It's best to use fresh-squeezed orange juice over store-bought for best flavor.
Nutrition
Calories: 246kcal | Carbohydrates: 19g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 1144mg | Potassium: 567mg | Fiber: 4g | Sugar: 11g | Vitamin A: 23400IU | Vitamin C: 33.2mg | Calcium: 59mg | Iron: 0.7mg
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Reader Interactions
Share your thoughts!
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Britni says
You think I can make these without the shallots? They sound amazing but can’t do onions.Reply
Rebecca Hubbell says
You could try doing a bit of garlic instead. The primary flavor comes from the orange juice and the turmeric, but you’ll still want the earthiness that you get from onions or garlic.
Reply
Dana DeVolk says
Wow, what a beautiful, colorful side dish! This will be a hit on my Thanksgiving table!Reply
Rebecca Hubbell says
You are going to love it!
Reply
Julie says
I cannot wait to make these carrots for Thanksgiving! Orange sounds like a perfect flavor pairing!Reply
Rebecca Hubbell says
Especially if you eat them with some cranberry sauce!
Reply
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