Orange Glazed Carrots With Fresh Parsley

Prep Time: 5 minutes

Cook Time: 8 minutes

Servings: 2

Orange Glazed Carrots With Fresh Parsley

This is a great way to get kids of all ages to eat their carrots! Goes Great With Ham, Pork, Poultry or Beef

Added Bonus - Tips About Fresh Parsley

Recipe makes 2 servings, can be doubled, tripled, etc.


  • 2 mediums sized carrots cut on the diagonal into 1” pieces
  • 1 tsp. olive oil and 1 tsp. of butter
  • ¼ tsp salt
  • Pinch black pepper
  • 1 finely minced garlic clove
  • ½ tsp sugar
  • ¼ cup orange juice
  • ¼ cup chicken stock
  • 1 T. fresh chopped flat leaf parsley


  1. In medium sized saute pan over medium heat, heat olive oil and butter until hot but not browned.
  2. Lightly saute carrots in olive oil and butter, sprinkle with salt and black pepper. Add garlic and sugar, stir to coat carrots, stir in orange juice and chicken stock, cover pan, turn heat down to medium low, and cook until carrots are cooked to your desired tenderness, approx. 5 -7 minutes.
  3. Take lid off for a minute or so at the end to evaporate liquid. The reason I say “desired tenderness”, is because this is so individual. Some folks like their veggies crisp tender, and some like them soft! Toss with fresh chopped parsley and enjoy! This is really a pretty, colorful and healthy dish!


“Bunches of Tips”, and uses for fresh parsley - As soon as you bring your bunch of parsley home from the store, wash well and remove any bad looking stems and leaves. Cut 1/4 ‘ off the bottom of the stems, Submerge your clean bunch in a tall glass large enough to support it. Fill glass halfway with cold water. If you are really energetic this week, repeat every day until you have used all your parsley or until it needs to be tossed! Store on counter or in fridg.

Uses for fresh parsley Great in a tossed salad, gives the salad a whole new depth of flavor! Make a healthy blender juice with assorted veggies, fruits and parsley Eat some after dinner, it is a natural breath cleanser Stir chopped parsley into rice, omelets, mashed potatoes, chicken and pork dishes