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Side Dishes

Sweet ‘n’ Savory Glazed Carrots with Hazelnuts Recipe Is the Ultimate Side Dish

Our 3-ingredient glaze pairs perfectly with the slightly sweet and savory baby veggies.

Carrots are great in soups and stews and they add crunch to crudité platters. But this colorful veggie also makes a sweet side dish. And while steaming carrots is easy and healthy, sometimes you crave something a little more special. That’s what inspired us to come up with this delicious Glazed Carrots with Hazelnuts recipe.

For an elegant presentation, we start with baby carrots with leafy stems still attached. Next, we roast the veggie at high heat to help caramelize their natural sugars. For a kick, you can even sprinkle in spices like garam masala or ground coriander. Just before the carrots are done, toss in chopped hazelnuts for added crunch. It’s all finished with a quick-prep citrusy syrup that perfectly complements the savory-sweet carrots and toasted nuts. Best of all, this simple side is easy to whip up for a weeknight but special enough for a festive occasion! Let us know your thoughts in the comment section below.

Looking for more? Check out these 19 easy side dishes that pair with meatloaf (or any weeknight main!).

Yields

8 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 2 lbs. baby carrots with tops, trimmed
  • 2 Tbs. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ⅛ cup blanched hazelnuts, chopped
  • ¼ cup honey
  • ¼ cup orange juice
  • ½ tsp. grated orange zest

Instructions

Heat oven to 375°F. Coat rimmed baking sheet with cooking spray. Place carrots on rimmed baking sheet; toss with oil, salt and pepper. Roast carrots, flipping once, until tender, about 15 min. per side, adding hazelnuts during last 5 min. of cooking time.

Meanwhile, in small pot, mix honey, orange juice and zest. Over medium-high heat, bring to a boil. Cook until thickened slightly, 4–5 min.; let cool. Toss carrots and hazelnuts with honey mixture.

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