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Blood Orange and Lime Glazed Baby Carrots

Blood oranges combine the tangy sweetness of navel oranges with the floral notes of raspberries for a unique citrus flavor the whole family will love.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
154 calories per serving


> 2 blood oranges
> 1 lime
> 2 tbsp honey
> 2 tbsp butter
> 1 (16 oz) bag baby carrots
> 1/2 cup parsley


Zest one of the oranges. Juice both oranges and the lime.
In a 12-inch skillet on medium heat, heat orange juice, orange zest, lime juice, and honey. Add the butter and cook 2 min., stirring constantly, until butter has melted. Season with salt and pepper.
Add the carrots and heat to a simmer on medium. Cover and cook 12–15 min., until carrots are almost tender, stirring occasionally. Meanwhile, chop the parsley.
Once carrots are almost tender, uncover and increase heat to medium-high. Cook until glaze is bubbling and coating carrots, 2–4 min., stirring constantly. Remove carrots from heat and toss with parsley.


For an earthier note, try maple syrup instead of honey.

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