Buttery vegan carrot dish with orange and thyme. Makes a delicious side dish for Easter, Christmas or Sunday lunch.
These vegan orange-glazed carrots are a simple, flavorful side I make often. A few sprigs of fresh thyme lift the dish with a subtle herbiness that pairs beautifully with the citrus glaze.
Fresh orange juice enhances the carrots’ natural sweetness while the combination of orange and thyme adds a bright, zesty note. The result is a buttery, glossy side dish that works well for holidays, Sunday roasts or any time you want something a bit special.
5-ingredient Dairy-free Orange Glazed Carrots
This recipe uses just five main ingredients, plus salt and pepper. It’s quick to prepare and yields a vibrant, palate-pleasing result.
Carrots – Baby carrots or Chantenay carrots are ideal because they cook evenly and look attractive on the plate. If using regular carrots, peel and quarter them lengthwise so they cook through in the same time.
Orange juice – Freshly squeezed orange juice is best for brightness, but bottled pure juice works fine in a pinch.
Thyme – Use fresh thyme sprigs for the best flavor. If you substitute dried thyme, add it at the end of cooking to avoid it becoming bitter.
Dairy-free butter – To get that rich, buttery mouthfeel while keeping the recipe vegan, choose a good-tasting dairy-free spread.
Brown sugar – Just a small amount deepens the glaze and balances the citrus without making the dish overly sweet.
This glazed carrot dish makes a lovely accompaniment to roast potatoes, a nut roast or lentil roast. It’s elegant enough for holiday meals yet easy enough for a weeknight side.
📖 Recipe
Vegan Buttery Orange Glazed Carrots
Serves 4
5 minutes
10 minutes
15 minutes
These dairy-free orange glazed carrots are quick to make and taste special. They’re an easy way to brighten up your plate and bring a touch of sweetness and citrus to vegetables.
Ingredients
- 250 g / 8.8 oz baby carrots or Chantenay carrots
- 4 tbsp pure squeezed orange juice
- ½ tsp brown sugar
- 1 tbsp dairy-free butter
- A few sprigs of fresh thyme
- Salt and pepper, to taste
Instructions
- Lightly peel the baby carrots if needed, then plunge them into a pot of boiling water. Simmer for 4 minutes until just tender.
- Drain the carrots and return them to the pan. Add the dairy-free butter and gently fry for about one minute to coat the carrots.
- Pour in the orange juice, add the thyme and the brown sugar, then simmer for another 3 minutes so the carrots glaze and absorb the flavors.
- Ensure the carrots are evenly cooked and glossy in the reduced juice. Season with salt and pepper to taste, then transfer to a serving dish, spooning the remaining glaze over the carrots.
- Garnish with a few extra thyme sprigs and serve warm. Enjoy!
Nutrition Information
Yield 4
Serving Size ¼ recipe
Amount Per Serving
Calories 60Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 78mgCarbohydrates 8gFiber 2gSugar 5gProtein 1g
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