Carrots with Orange Zest and Thyme (Plant-Based Recipe)

Try cutting the carrots approximately the same size, so they fry equally. Cut thicker ones in quarters lengthwise, and if you prefer thicker bites, simply increase the frying time.

If you’re using a combo of purple and orange carrots, remember that the coloured ones will bleed a bit, so you need to fry them separately.

Don’t grate the white pith when zesting the orange—it adds a bitter flavour that doesn’t taste too appealing, if I be honest.

It’s best to adjust the quantity of maple syrup according to the sweetness of your carrots. I used 2 tablespoons, but that might be too much for a sweet variety like Chantenay.

I recommend draining the carrots when “fork-tender,” not soft. We want them to maintain a bit of bite after frying; over-boiled carrots will become too mushy.

Keep a close eye on the carrots after adding the orange glaze; it can burn quickly.

Zero waste recipes? I’m here for ‘em! I’ve found a way to use the carrot tops: mix them with parsley, cumin, and a bit of orange zest and garlic. And you’ll create a yummy “gremolata”. You’ll love it sprinkled over carrots 😋

The carrots are best enjoyed when warm. That’s when the glaze is at its peak flavour. For bigger batches—the leftovers can sit in the fridge for 5 days.