Orange-caraway glazed carrots from Taste & Technique: Recipes to Elevate Your Home Cooking (page 178) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Porcini braised chicken thighs; Milk-braised pork shoulder; Balsamic braised short ribs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute muscovado sugar for maple sugar.

  • pattyatbryce on July 19, 2024

    This on e of my favorite recipes from this book. So tasty and wonderful.

  • Zosia on March 30, 2017

    We loved these. They looked beautiful - glossy and caramelized - and tasted as good as they looked: sweet and tangy with hints of caraway and orange. Since the glaze and carrots are cooked separately then combined and warmed through just before serving, it's an excellent make-ahead dish. I served them with the fennel-brined pork and hazelnut sauce verte.

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