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Prep time
10 minutes
Total time
10 minutes
4 Servings

1 (10-ounce) bag coarsely shredded or julienned carrots

¼ teaspoon salt

1 tablespoon extra virgin olive oil

⅓ cup orange juice

¼ teaspoon finely grated orange peel

  1. Place carrots, salt, olive oil, and orange juice in a medium skillet or Dutch oven. Cover and cook over medium-high heat until they begin to steam. Continue to simmer until tender, 4 to 5 minutes.
  2. Stir in orange peel and continue to cook uncovered until the orange juice reduces to a glaze, 2 to 3 minutes longer.


For more recipes, visit the North American Olive Oil Association.

Recipe and photo courtesy of the North American Olive Oil Association

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