Glazed Carrots

Updated: Jan 17

Delicious rainbow carrots glazed in a honey orange ginger sauce.

Prep time: 5 minutes

Cooking time: about 30 minutes

Serves 6 to 8 people

Gluten/Soy Free and Lacto-Vegetarian

Looking for a new way to make glazed carrots? Look no more! These are definitely not your grandma’s glazed carrots. These carrots are very aromatic, sweet, tangy, and spicy! They are really a great addition to you culinary repertoire. The addition of the cinnamon, star anise, and ginger elevates the dish to the next level.

Another one of my creations! This one was a hit at our Holiday table this year. I wanted something different and exotic instead of the old same boring glazed carrots, so I married traditional flavors with Asian flavors and the results were a delectable and beautiful dish.

What is the flavor profile?

Sweet, aromatic, and spicy.

What ingredients will I need to make this?

Rainbow carrots or regular carrots, an orange, orange juice, honey, unsalted butter, ginger powder, star anise, cinnamon sticks, black pepper, salt, and maraschino cherries (optional).

What else will I need to make this?

A cutting board, a vegetable peeler, a large pot, a skillet, and measuring cups and spoons.

Can I make substitutions?

Yes. If you can't find rainbow carrots just use regular carrots. Instead of ginger powder you could use ginger paste or fresh ginger. Last but not least, you could use a good maple syrup instead of honey.


  • 1 to 3 pounds of rainbow carrots

  • 2 ounces (4 tablespoons) of unsalted butter

  • 1/4 cup of orange juice

  • 1/2 cup of honey

  • 1 teaspoon of ginger powder

  • 2 star anise

  • 1 stick of cinnamon

  • black pepper to taste

  • 1 orange, sliced

  • Maraschino Cherries, optional

  • salt


  1. In a large pot, add 10 to 12 cups of water and 1.5 tablespoons of salt. Bring to a boil.

  2. Wash and peel the carrots. Cook in the boiling water 5 to 8 minutes. Remove and place in cold water.

  3. Add 4 tablespoons of butter, the star anise, cinnamon stick, orange juice, ginger powder, and 1 teaspoon of black pepper to a skillet over medium heat. Bring to a medium boil.

  4. Drain the carrots and add them and half of the orange slices to the skillet. Slowly and carefully turn them.

  5. Add the honey and cook until it beings to thicken. Remove from heat and transfer to a serving plate.

  6. Decorate with the rest of the orange slices and the maraschino cherries.


Printable Recipe (pdf) below:

Glazed Carrots
Download PDF • 14.65MB

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