Orange glazed carrots have long been a staple at the holiday dinner tables in my family, but this recipe kicks it up a notch with the addition of some seasonal spices. This vegetarian side dish will pair easily with practically anything that's on your Thanksgiving table!
1 small bag (1 pound) baby carrots
1 orange, juiced* and finely zested
1/8 teaspoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
1-1/2 teaspoons brown sugar
1 tablespoon butter
*If needed, add water to make a full 1/3 cup of liquid
Bring 1/2 cup of water and carrots to a boil in a medium sauté pan over medium-high heat. Cover, reduce the heat to medium-low, and cook for 10-12 minutes, until carrots are still crisp but slightly tender.
While carrots are cooking, whisk together orange juice, cornstarch, and spices. Uncover the pan, add the orange juice mixture, brown sugar, and butter. Stir to evenly coat carrots, bring to a simmer, and continue cooking for 3-4 more minutes, or until the juice forms a glaze and carrots are tender.
Stir in the orange zest and serve.