Orange Glazed Carrots are an easy, flavorful side dish of buttery, marmalade-coated carrots with pecans, fresh ginger and a hint of cinnamon.
For many years I wasn’t a big fan of cooked carrots, though I enjoyed them in casseroles or with pot roast and sometimes roasted in the oven. Recently I tried this orange-glazed version and it changed my mind—these are delicious and surprisingly simple to make. Using frozen sliced carrots keeps the recipe quick and convenient.
First: Cook the Carrots
Cook the frozen sliced carrots according to the package instructions until tender, usually about 6–8 minutes. Drain the carrots well and set them aside while you prepare the glaze.
Make the Orange Marmalade Glaze
Melt butter in a skillet over very low heat. Add orange marmalade to the melted butter and stir until combined, keeping the heat low so the marmalade melts into the butter without burning.
Grate fresh ginger finely and add it to the glaze for bright, zesty flavor. If you have a microplane, that works best for grating the ginger.
Add Pecans and Carrots
Stir chopped pecans (or walnuts) into the glaze, then add the cooked, drained carrots. Toss gently so each piece is coated with the sweet, sticky marmalade glaze.
Finish with Cinnamon
Sprinkle a light dusting of cinnamon over the glazed carrots and stir to combine. Continue heating on low until everything is warmed through and the glaze is hot and glossy on the carrots.
Serve and Enjoy
Transfer the hot orange glazed carrots to a serving bowl and offer them alongside your main dish. They pair nicely with pork, chicken, or roasted meats.
The carrots are tender and buttery, with a pleasant sweetness from the marmalade and a crunchy contrast from the nuts. Fresh ginger and cinnamon add depth and warmth to the flavor.
Slow Cooker Option
You can adapt this recipe for a slow cooker using fresh sliced carrots. Place six peeled, sliced fresh carrots with the remaining ingredients in a slow cooker and cook on low for 2–3 hours, or until the carrots are tender.
I hope you enjoy making these orange glazed carrots—simple, quick, and a favorite vegetable side for many meals.
Recipe Details
A simple, delicious side of buttered carrots glazed with orange marmalade, pecans, fresh ginger and cinnamon.
Ingredients
- 12 ounces frozen sliced carrots
- 3 Tablespoons butter
- 3 Tablespoons orange marmalade
- 1 teaspoon finely grated fresh ginger
- 2 Tablespoons chopped pecans (or walnuts)
- 1/8 teaspoon cinnamon
Instructions
- Cook frozen sliced carrots until tender according to package instructions. Drain and set aside.
- Melt butter in a skillet over very low heat. Stir in orange marmalade until combined, then add the grated fresh ginger and chopped pecans.
- Add the cooked, drained carrots to the skillet and toss to coat with the glaze. Sprinkle with cinnamon, stir to combine, and heat until warmed through. Serve hot.
Notes
Slow cooker method: Use six peeled, sliced fresh carrots with the other ingredients and cook on LOW for 2–3 hours until tender.
Nutrition Facts
Calories: 180 per serving
Fat: 12g | Protein: 2g | Carbohydrates: 19g
Vitamins and minerals vary; values provided are estimates.
Original recipe source: Unknown (found on a handwritten card in an old recipe box).
