Carrots glazed with orange, sugar, and butter—these Vichy Carrots are easy, elegant, and totally irresistible.
You know those nights when your fridge looks like it survived a tornado? That was me last Friday. I found three beat-up carrots, a half-empty block of butter, and an orange on its last days. I remembered trying vichy carrots at my aunt’s in Ireland—she swore they were life-changing. No fancy water, but we had oranges. So I whipped them up with orange juice, sugar, butter… and yikes, it was magical. I texted my aunt to hand her the credit. But legit, these are too good not to share.
Why You’ll Love This Vichy Carrots Recipe?
They’re glossy, bright, sweet—but not too sweet, thanks to the orange. The carrots stay tender-crisp, not mushy. It’s that combo of buttery warmth with citrus zing. Honestly? Even carrot-haters are sneaking extra bites. It’s the perfect side for fancy dinners or just because you deserve something adult but fun.
Ingredient Notes:
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Carrots – Slice them thick-ish so they don’t disappear in the pan.
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Unsalted Butter – Used twice for that glossy, rich finish.
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Sugar – Just enough to bring out the carrot’s sweetness, not overwhelm.
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Water – It helps make the syrup. Champagne? Maybe next time.
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Orange Juice + Zest – Citrus vibes for the win—brightens everything.
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Kosher Salt – A pinch balances the sweetness. Trust me.
How To Make Vichy Carrots?
Step 1: Butter & Carrots
Melt 1 Tbsp butter in a skillet over medium-low heat. Add carrots and let them stir around for a couple minutes—just to wake them up, not brown them.
Step 2: Sweet Syrup Stage
Add the sugar and water. Turn heat up to medium until it bubbles and looks like a light syrup.
Step 3: Sunshine Time
Lower the heat. Add orange juice and zest, stir for 30 seconds until it thickens again. You’ll smell it—citrus heaven.
Step 4: Butter Finish
Take it off the heat. Swirl in 1 Tbsp butter till glossy. Taste it. Salt? Zest? Maybe even a little extra butter? Do you.
Serve asap, and be ready for people to go, “Omg, what are these?”
Want To Save This Recipe?
Storage Options:
Leftovers? Bless your self-control. Keep them in an airtight bowl in the fridge for up to two days. Reheat gently in a pan (add a splash of water or butter if it dries). Microwave works too, but shiny succulence might dip.
Variations and Substitutions:
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No orange juice? Use lemon or lime. Zesty twist.
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Need herbs? Fresh thyme or parsley at the end—adds color and flavor.
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Vegan switch: Olive oil or vegan butter instead. Texture shifts a bit.
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Extra sweet? Drizzle honey or maple syrup after cooking.
What to Serve with Vichy Carrots?
They steal the show with:
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Roast beef/chicken
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Sunday pork chops
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Fancy-ish Thanksgiving spreads—because you’ll look like a chef with zero fuss
Frequently Asked Questions:
Can I use baby carrots?
Sure, though they take a bit longer to get tender. Totally fine.
Is this super sweet?
Nope! It’s balanced by that little drop of salt and zing from the orange.
Can I meal prep this?
You can. Stop before the final butter swirl, then finish it on the stove when you reheat. Keeps that shine.
Final thought? These Vichy Carrots are simple, uplifting, and a little unexpected—just how I like my sides. Try them on taco night, Sunday dinner, or even next to scrambled eggs. Let me know what you think… I’m kinda excited to see where YOU take this dish!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Vichy Carrots
Ingredients
- 4 large carrots peeled and sliced into ½-inch rounds
- 2 tablespoons unsalted butter divided
- 2 teaspoons granulated sugar
- ½ cup water
- 1 large orange zested and juiced
- Kosher salt to taste
Instructions
Sauté the carrots:
- In a medium skillet, melt 1 tablespoon of unsalted butter over medium-low heat. Add the sliced carrots and sauté gently for approximately 2 minutes, just until slightly softened but not browned.
Create the glaze:
- Sprinkle the sugar evenly over the carrots, then pour in the water. Increase the heat to medium and stir until the sugar has completely dissolved and the liquid begins to reduce into a light syrup, approximately 5–7 minutes.
Incorporate citrus:
- Lower the heat to medium-low. Add the orange zest and juice, and allow the mixture to cook for an additional 30 seconds to 1 minute, or until the sauce lightly thickens again.
Finish with butter:
- Remove the pan from the heat. Add the remaining 1 tablespoon of unsalted butter and stir gently to combine, allowing the sauce to emulsify and coat the carrots. Season with kosher salt to taste.
Serve immediately:
- Transfer the glazed carrots to a serving dish and enjoy warm, optionally garnished with additional orange zest or fresh herbs if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
