Sauteed Glazed Rainbow Carrots

Glazed rainbow carrots in a serving dish.

Sauteed Glazed Rainbow Carrots

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.

4.91 from 11 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 230kcal

Author: Pat Nyswonger

Ingredients

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

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