Orange Roasted Carrots

I’ve never been a carrot lover until recently, so I had to experiment with carrot recipes to find one I truly liked. I make these carrots about once a week at work and customers line up for them. Even people that don’t like carrots will eat these. I’ve got a faithful following for this “easy to make” side dish. My mom’s dogs beg for them and her exotic “talking” birds say “YUM” when given a carrot or two.

These are a perfect side dish for a party or holiday meal and this recipe is a good way to get even a finicky child to eat their carrots.

  • 1 pound of carrots, sliced into 1/4″ thick slices, or you can use fresh, whole carrots with the tops trimmed off
  • 1/2 cup orange juice (I use store-bought Tropicana, not from concentrate)
  • 1/3 cup dark brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tbsp dried dill weed
Cook the carrots by steaming or boiling until fork tender, being careful not to overcook. They need to hold their shape. Drain and arrange in a single layer in a baking or casserole dish.
Top carrots with brown sugar first, then butter, orange juice and dill. Bake in 350F oven for 20-30 minutes, stirring about halfway through, until “sauce” has begun to thicken around the carrots. Make sure you don’t brown the carrots or let them dry out. You may want to stir them more than once.
Serves 6-8
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