When I was younger, my mom used to pour cheese on every single vegetable she made to get me to eat it, including carrots. I do not particularly remember cheese covered carrots tasting good, but apparently, it did the trick. More often than not, I ate my vegetables. The older I got, the less cheese that was smothered on my vegetables. I think it was my mom’s way of trying to get me to eat the actual vegetable.
For some strange reason, this same trick does not make vegetables more palatable for my kids. Go figure! So, I have to use other tools and tricks to get them to eat their vegetables (see my post on tips for managing picky eaters for more ideas). One strategy I use is adding lots of flavor to the vegetables to try to “cover” the vegetables real flavor. When I cook these citrus glazed carrots, my two daugthers devour them! (My son just hates carrots, no matter what I do to them.)
The orange juice and brown sugar brings out the sweetness of the carrots, and makes a sweet, slightly thick glaze that tastes delicious! They are a great side dish for any season or holiday.
Citrus Glazed Carrots
1 lb. Carrots, peeled and cut into sticks
1 c. Orange Juice
1 Tbsp. Lemon Juice
2 Tbsp. packed light brown sugar
1 tsp. dried Thyme
Salt as desired
Steam or boil carrots until done. I like to boil mine for about 15 min or steam them for 20 min. I prefer my carrots to be very soft.
In a small bowl, stir together orange and lemon juice, brown sugar, thyme and salt.
Drain carrots and return to saucepan. Pour liquid mixture over them.
Cook on medium-high heat until juice thickens, about 10 min. Serve immediately.
- 1 lb. Carrots, peeled and cut into sticks
- 1 c. Orange Juice
- 1 Tbsp. Lemon Juice
- 2 Tbsp. packed light brown sugar
- 1 tsp. dried Thyme
- Salt as desired
- Steam or boil carrots until done. About 15-20 minutes.
- In a small bowl, stir together orange and lemon juice, brown sugar, thyme and salt.
- Drain carrots and return to saucepan. Pour liquid mixture over them.
- Cook on medium-high heat until juice thickens, about 10 min. Serve immediately.
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