Glossy, savory, elegant
Orange Glazed Roasted Carrots
A striking side that brings brightness to any plate. These carrots roast to a deep, caramelized finish, balanced by the natural sweetness of Perricone Farms Orange Juice and a whisper of heat from red pepper flakes. Swirled with mascarpone and thyme, they offer a refined presentation ideal for upscale menus, catering displays, or seasonally inspired offerings.
Ingredients
- ½ cup Perricone Farms Orange Juice
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of red pepper flakes
- 1 tsp dried thyme
- ¼ cup honey
- 2 lbs whole carrots
- 8 oz mascarpone cheese
- Fresh thyme, for garnish
Instructions
- In a saucepan over medium-high heat, combine Perricone Farms Orange Juice, garlic, salt, pepper, red pepper flakes, honey, and dried thyme.
- Bring to a boil, then reduce to medium and simmer 5–10 minutes, stirring occasionally, until reduced by half.
- Arrange carrots on a sheet tray and brush with glaze.
- Roast at 375°F for 20 minutes.
- To serve, spread mascarpone on a serving plate. Place carrots on top, drizzle with remaining glaze, and garnish with fresh thyme.
