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Honey Glazed Carrots with Orange and Pomegranate Recipe

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4.1 from 15 reviews

This Honey Glazed Carrots recipe features petite rainbow carrots cooked to tender perfection and coated in a deliciously sweet and zesty glaze made with honey, orange juice, and fresh ginger. You can prepare it quickly using an Instant Pot or stovetop method. Garnished with fresh parsley and optional pomegranate seeds, this side dish combines vibrant flavors and colorful presentation to complement any meal.

Ingredients

Carrots

  • 1 pound petite rainbow carrots
  • ½-1 cup water (for steaming)

Glaze

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ginger, grated (reduce to ½ teaspoon for milder flavor)
  • 1 teaspoon orange zest
  • ¼ cup orange juice
  • 2-3 teaspoons honey (or maple syrup for vegan version)
  • 1 pinch salt

Garnish

  • 1 tablespoon chopped parsley
  • 2 tablespoons pomegranate seeds (optional)

Instructions

  1. Prepare the Instant Pot: Pour ½ to 1 cup of water into the inner pot of the Instant Pot. Place a steamer basket or trivet inside and arrange the carrots on top to avoid direct contact with water.
  2. Steam the Carrots: Close the lid securely and set the Instant Pot to ‘Steam’ or ‘Pressure Cook’ mode for 1 minute. Once cooking is complete, carefully perform a quick release of pressure by turning the vent to ‘Venting’ or pressing the pressure release button, depending on your model.
  3. Remove and Dry: Take out the steamed carrots and discard the water. Wipe the Instant Pot inner pot dry before proceeding to prevent splattering when sautéing.
  4. Make the Glaze: Turn the Instant Pot to ‘Sauté’ mode on normal or medium heat. Add olive oil, orange juice, orange zest, honey, grated ginger, and a pinch of salt. Allow the mixture to start bubbling gently.
  5. Glaze the Carrots: Add the steamed carrots back into the pot and sauté, stirring frequently, until the liquid thickens and forms a glossy glaze that evenly coats the carrots.
  6. Garnish and Serve: Remove from heat, garnish with chopped parsley and optional pomegranate seeds for a pop of color and flavor before serving.
  7. Alternative Stovetop Method – Sauté Initial: Heat a wide skillet over medium-high heat and add butter or olive oil. Sauté the carrots for 1 minute to begin cooking and develop flavor.
  8. Steam on Stovetop: Add ½ cup water to the skillet and bring to a boil. Cover with a lid and steam the carrots for 8-10 minutes until tender to your preference.
  9. Finish Glazing on Stovetop: If water remains, cook uncovered for a few more minutes to evaporate it. Stir in orange juice, orange zest, honey or maple syrup, ginger, and salt. Continue sautéing the carrots until the glaze thickens and coats them beautifully.
  10. Final Garnish: Garnish with chopped parsley and pomegranate seeds before serving.

Notes

  • For a vegan version, substitute honey with maple syrup.
  • Adjust the amount of grated ginger to your taste preference for milder or stronger spice.
  • Pomegranate seeds add a fresh, tart crunch but can be omitted if unavailable.
  • Ensure to dry the Instant Pot inner pot after steaming to prevent splattering when sautéing.
  • Carrots can be cooked to your desired tenderness by adjusting steaming times slightly.

Find it online: https://marthatasty.com/honey-glazed-carrots-with-orange-and-pomegranate-recipe/