Sauteed Glazed Rainbow Carrots

These glazed rainbow carrots are a stunning side dish for any meal! Sautéed and finished with a sweet marmalade glaze, they’re vibrant, flavorful, and easy to make. Perfect for family dinners or special occasions!

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We love roasted vegetables but sometimes you don’t have room in the oven and a good stovetop recipe is in order. This recipe fits the bill and you will love the sweet glaze that coats the carrots.

If you don’t have room on the stovetop, you can adapt this recipe to your Instant Pot. First, make steamed carrots in the IP then adapt our Instant Pot glazed carrots by stirring in the marmalade.

For more carrot recipes, check out our cilantro lime carrots, mustard dill carrots, or our honey roasted carrots.

Here is Why This Recipe Works

• Steaming the carrots first helps cook them evenly, so the center of the carrots get tender. 
  
• Using the same skillet to steam and saute the carrots simplifies the process and saves on dishes. 
  
• Using premade marmalade makes the recipe quick and easy.
  
• We provide flavorful variations so you can put your own spin on these glazed carrots.

The Ingredients

Here is a list of the ingredients you will need for these glazed rainbow carrots. Scroll down to the printable recipe card for all the details. 

• Rainbow carrots. We used rainbow carrots for a pop of color but you can use regular carrots as well.
• Salt and Pepper.
• Coconut oil or butter.
• Ginger preserves or orange marmalade.
• Lemon.
• Thyme.

Using premade marmalade or preserves makes this recipe so easy and gives the carrots a lot of flavors. We usually use ginger preserves, but it isn’t always easy to find. 

If you can’t find ginger preserves, orange or lemon marmalade taste terrific with the carrots. Apricot preserves also work, but it isn’t as assertive as the other options. 

How to Make It

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

1. Prep the carrots. Peel the rainbow carrots and slice them.
2. Par steam. We use the same skillet that you will saute the carrots in later. 
3. Saute. Let the water evaporate, then add the butter or oil and saute them until they are tender.  
4. Glaze the carrots. Turn the heat down and add the marmalade. Stir until the marmalade melts and coats the carrots. 

Tips for Success

• Slice the carrots to the same thickness so they cook equally.
  
• Make sure you season the carrots. A dash of salt and pepper will bring out the flavors. 
  
• Steaming the carrots first will ensure the center of the carrots gets tender. If you skip this step, they will be tender on the outside but crisp in the middle. 

This recipe for glazed rainbow carrots is a quick and easy side dish that your family will love. You can add your own spin to the recipe by changing up the flavor of the preserves or adding a dash of herbs and spices. We provided you with a few tips for recipe variations in the notes.

Some Other Recipes We Are Sure You Will Love:

Serve these glazed carrots with steamed salmon or baked chicken quarters and a batch of wild blend rice.

Our recipes for green beans with bacon and roasted Brussels with carrots are more great side dishes that go with just about everything.

Finish dinner off with a flourless chocolate truffle cake or lemon ricotta cookies for a sweet treat.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

4.91 from 10 votes

Sauteed Glazed Rainbow Carrots

By Pat Nyswonger

This simple stove-top recipe for glazed rainbow carrots makes use of pre-made marmalade and a simple technique to guarantee uniformly cooked carrots.

Cooking carrots in a skillet will often result in undercooked centers that are almost burned on the outside. We solve the problem by par-steaming the carrots which cooks the center of the carrots quicker.

To simplify the process and reduce excess dishes, steam the carrots in the same skillet that you saute them in.

If you make this recipe, please leave a star rating and comment.

Servings: 4

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Ingredients 

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• ▢ 2 pounds rainbow carrots
• ▢ ⅓ cup water
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 2 tablespoons coconut oil or butter
• ▢ 2 tablespoons ginger preserves or orange marmalade
• ▢ Juice of 1/2 lemon
• ▢ 2 or 3 sprigs of fresh thyme for garnish

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Instructions 

• Peel the carrots and slice them diagonally, about 1/2-inch thick and as close to the same size so they will cook evenly. You should have about 2 cups of sliced carrots.
• Add the carrots, water, salt, and pepper to a large skillet. Cover the skillet and cook over medium-high heat for 4 to 5 minutes until almost tender. This step will par-cook the carrots and cook them evenly in the steam.
• Remove the cover and simmer until the liquid evaporates.
• Add the coconut oil or butter to the skillet and continue cooking for 3 to 5 minutes until cooked through and fork-tender.
• Reduce the heat to medium-low. Add the preserves or marmalade and toss until the preserves dissolve and coat the carrots. Remove from heat and sprinkle with lemon juice and fresh thyme.

Notes

• For extra flavor, you can substitute the water with chicken broth or orange juice.
• If you want to double the recipe, use a 12-inch skillet or the liquid will take too long to evaporate, and risk over-cooking the carrots.
• If you want to add additional seasonings like chili flakes, minced garlic, onion powder, or nutmeg, add them after you melt the butter or coconut oil. See the list below for more ideas.

Additional seasoning suggestions

• Achiote spice blend (¼ to ½ teaspoon)
• Chili pepper flakes (¼ to ⅓ teaspoon)
• Freshly minced garlic (2 to 3 cloves)
• Ground cinnamon (¼ teaspoon)

Nutrition

Serving: 1, Calories: 230kcal, Carbohydrates: 35g, Protein: 2g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 461mg, Fiber: 7g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!

This recipe was initially published on October 29, 2014. We updated the photos and added some helpful tips.