Orange-Glazed Carrots

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Preparation info

  • 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons fresh orange juice
  • 1Β½ tablespoons sugar
  • ΒΌ cup butter
  • 6 whole cloves
  • ΒΌ teaspoon salt
  • 4Β½ cups hot cooked sliced carrots
  • Chopped fresh parsley


  1. Combine the orange juice, sugar, butter, cloves and salt in a saucepan. Cook until the butter is melted and the sauce is hot. Remove and discard the cloves. Pour the mixture over the carrots and serve garnished with the parsley.

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