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Home > Restaurants > Recipes > Orange-Glazed Roasted Carrots

Orange-Glazed Roasted Carrots

Provided by: Chef Georgette Farkas

Photo by Bobby Doherty/New York Magazine
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1 qt. orange juice
3 bunches carrots (at least 16)
Salt and freshly ground black pepper
1 tbs. sherry vinegar
¼ cup pomegranate seeds
1 tbs. thinly sliced chives


Preheat oven to 350 degrees. Strain the orange juice if it has pulp and place in a saucepan over medium heat until reduced by about half. Cut off the green carrot tops, discard, and scrub the carrots. Place the carrots on a lined sheet tray and roast until they have taken on a little color and are soft to the touch. Remove from oven and set aside. Transfer the orange reduction to a large sauté pan and bring to a boil. Add the carrots, season with salt and pepper, and let the juice continue to reduce and glaze the carrots. Place glazed carrots on a warm serving platter and sprinkle lightly with the sherry vinegar. Top with the pomegranate seeds and chives. (Published 2016)