Taking a break from sweets, next in the Nonna’s Recipes series is glazed carrots, and easy side dish my grandmother Nonna copied from a friend in the 1970s. I have no memory of eating it, so this recipe was an experiment with a great outcome. I recommend serving these carrots with poultry and would be complimented with cranberry and almond green beans.
[Read the origin story of Nonna’s recipes here: Nonna’s Recipes]
Nonna’s handwritten and typed recipes salvaged from her home after Hurricane Laura in 2020 
Nonna and baby Sheila in 1978
Nonna’s Glazed Carrots
Ingredients
- 2-4 cups carrots chopped
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 cup orange juice
- 1/4 cup brown sugar
- 1/8 tsp ground ginger
- 1 tsp corn starch
Instructions
- Preheat oven to 350 degrees.
- In a covered cast-iron skillet, cook chopped carrots with salt and olive oil. Remove lid when cooked.
- While carrots are cooking, in a saucepan, cook orange juice, brown sugar, ginger, and corn starch until mixture thickens and begins to clear. Whisk while cooking.
- Poor mixture over carrots and place in oven for about 20 minutes.
This easy recipe yielded about 6 side dish servings, 4 if you go with minimum amount of carrots. The sauce is heavy and very orangey, which could be quite refreshing in the summertime as well as at Thanksgiving. I cooked only 2 cups of sliced carrots, and it was very saucey. When I make this again, I’ll make it with 4 cups of sliced carrots so it’ll be less saucy and more glazey.
For more in the series, click here: Nonna’s Recipes or follow the corresponding board on Pinterest.
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