Blood Orange Glazed Carrots

Blood oranges have gorgeous interior colors, with some being uniformly crimson and others resembling a tortoise shell pattern. As you squeeze the fruit needed for these blood orange glazed carrots, the juice color will give an indication of the jewel-toned side dish you’re about to whip up in the skillet. I use a combination of purple and orange carrots, sometimes even yellow and white, as they each pick up the rich shade of the glaze in a subtly different way. A rainbow-hued bunch will transform in the skillet as the glaze reduces, and as an added bonus, each color has its own health benefits.

Ingredients

1 pound carrots
1 tablespoon finely chopped shallots
1 tablespoon unsalted butter
¾ cup freshly squeezed blood orange juice
1 tablespoon honey
Salt
Chopped fresh dill

With some berry notes, the blood orange stands out among its citrus counterparts. Tart but less acidic, it has a delicate sweetness that results in the most delicious glaze for carrots. If you find yourself with extra oranges or juice left over, save it for this spicy blood orange mocktail, which can easily transform into a proper margarita with the addition of tequila.

During blood orange season, this vegetable side dish gives you a new way to serve crowd-pleasing carrots. Enjoy it with salmon, for a new twist on citrus and fish combinations, or allow it to liven up roast chicken or rich meat dishes with its bright color and flavor.

Begin by peeling the carrots and cutting them in half lengthwise. Cut each half diagonally into pieces of about 1 ½ inches in length. Next prepare 1 tablespoon of finely chopped shallots.

Heat the butter over moderate heat in a skillet wide enough to fit the carrots in a single layer, such as a 10-inch size. Add the shallots and carrots and sprinkle with salt. Toss vegetables in the butter for a minute or so to allow the shallots to sweat.

Add the blood orange juice and honey, cover partially, and cook over moderate heat for about 15 minutes. Stir occasionally and monitor the glaze as it reduces. Reduce heat as necessary to prevent scorching. Remove lid completely and cook for another 5 minutes or until the carrots are tender and the blood orange sauce has completely reduced. The carrots should be completely coated in the glaze, with barely any additional left in the pan.

Taste and season with additional salt if necessary.

Top with chopped fresh dill and serve warm.