Carrots glazed with orange

Huile d'olive de Nice PDO
Subtle flavour
Carottes glacées à l'orange
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 bunch of carrots with tops (8 to 12)
  • 1 teaspoon of coarse salt + 1 pinch
  • 3 tablespoons of mild-flavoured olive oil
  • 2 tablespoons of runny honey (or maple syrup)
  • 2 tablespoons of orange zest
  • 2 teaspoons of balsamic vinegar
  • 2 tablespoons of finely chopped flat-leaf parsley

Tip

For these orange-glazed carrots, we recommend PDO Nice or PDO Nyons olive oil, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …

Instructions

  • Wash and peel the carrots with their tops still on.
  • Fill a saucepan three-quarters full with water, add the salt and bring to the boil. Add the carrots to the boiling water. Cook for 4 to 6 minutes (they should be tender but still firm). Remove the carrots and plunge them immediately into ice-cold water (to stop them cooking further and preserve their colour). Drain.
  • Preheat the barbecue (direct heat, medium heat).
  • In a bowl, mix together the mild-flavoured olive oil, honey, orange zest, balsamic vinegar and a pinch of salt. Add the carrots and coat them in this sauce.
  • Drain the carrots (keep the glaze) and place them on the barbecue over a medium heat (with the lid on if possible) for 4 to 6 minutes, turning them regularly. The carrots should be caramelised.
  • Remove the carrots and place them on a serving dish, glaze them again, add the chopped parsley and serve hot.

Tip

For these orange-glazed carrots, we recommend PDO Nice or PDO Nyons olive oil, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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