Vichy Carrots
Tender carrots glazed in a sweet orange-butter reduction with a hint of citrus zest. These elegant Vichy Carrots are a simple yet flavorful side dish perfect for any dinner table.
2 Servings
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
This Vichy Carrots recipe is naturally gluten-free as written. Just double-check that your butter and any added garnishes or herbs are processed in a gluten-free facility if cross-contamination is a concern.