Orange Sriracha Glazed Carrots with Goat Cheese and Pistachios
Best glazed carrots recipe ever! Roasted carrots drizzled with a buttery orange sriracha glaze and sprinkled with goat cheese & pistachios.
I have never had glazed carrots like this in my life.
And by that what I really mean to say is that I think this is the best glazed carrots recipe in all the land.
When we tasted it for the first time we went out of our minds!
Seriously, the combination of sweet, citrusy orange and savory, slightly spicy sriracha sauce will floor you. It is SO GOOD! Am I the first person to discover this?
Let’s not even talk about the creamy goat cheese and toasty pistachio garnish. I mean, come on!
I legit don’t think I will ever make carrots any other way. This is it. We’ve achieved the pinnacle. I can die now.
I’m sharing this, what I believe to be one of my very best side dish recipes, just in time for Easter.
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Now, on to the glazed carrot recipe!
Table of Contents
- What are glazed carrots?
- Why this is the best glazed carrots recipe
- What does it taste like?
- Ingredients
- Special equipment
- How to make orange sriracha glazed carrots
- How to serve
- Expert tips
- Frequently asked questions
- A few more of my best spring recipes
What are glazed carrots?
Glazed carrots are an easy side dish, made by cooking carrots in a sweet, buttery glaze.
This version boasts a hint of heat, lots of bold flavor and a garnish that couldn’t be more perfect.
Goat cheese crumbles add a creamy tang that complements the carrots in the most delicious way. And bright green pistachios bring a pop of color and a really satisfying crunch.
Why this is the best glazed carrots recipe
- Tastes amazing: The combination of flavors here will have your taste buds doing a happy dance!
- Few ingredients: You only need a few basics to make it.
- Easy to make: Recipes really don’t come much simpler. The most inexperienced cook will have no trouble, and it’s really quick to make too.
- Versatile: This side dish can be enjoyed warm, cold, or anywhere in between, and you can make it as spicy or mild as you like.
What does it taste like?
Your palate will spring to life with the combination of sweet orange and roasted carrot. Then you get that rich, buttery back note and just the barest whisper of heat.
Sriracha sauce is more than just heat. It’s got a savory, garlicky kick that’s unlike any other hot sauce. It’s also less vinegary and more mellow.
The creaminess of the goat cheese soothes the palate, and toasty pistachios add a tender crunch.
It’s like fireworks in your mouth!
Ingredients
You’ll only need a handful of basics to make this easy recipe.
Carrots: I like the full-size carrots for this recipe. They make a stellar presentation! But baby carrots or even carrot chips will work too.
Olive oil: Drizzle the carrots with extra-virgin olive oil before roasting them, so they get a flavorful caramelized crust.
Seasonings: Kosher salt and ground black pepper enhance the savory notes of this dish.
Butter: This gives the glaze a richer mouthfeel and allows all the fabulous flavors to linger on your tongue. Unsalted butter is best. Different brands of butter can contain varying amounts of salt, so this way you get a more consistent result.
Marmalade: Orange marmalade brings a citrusy, bittersweet taste to the glaze.
Sriracha: Sriracha sauce adds a mild heat and a punch of savory garlic.
Cheese: I like goat cheese crumbles here. Their creaminess balances the hint of heat.
Nuts: Bright green pistachios look gorgeous next to all that orange, and their nutty crunch gives this glazed carrot recipe even more interest!
Special equipment
- Measuring cups and spoons: Follow my comprehensive guide on how to measure ingredients.
- Baking sheet: On which to roast the carrots.
- Foil: This one is optional, but lining your pan with heavy-duty foil makes cleanup practically non-existent.
- Bowl: Just a little one, to mix up the glaze.
- Platter: For serving.
How to make orange sriracha glazed carrots
This easy recipe comes together in 3 simple steps.
Step 1: Roast the carrots
Chop off the tops and peel the carrots.
Then place them on your foil-lined tray and drizzle them with olive oil.
Sprinkle with salt and pepper, and roast in the oven until tender and a little caramelized.
Step 2: Make the glaze
While the carrots are roasting, you can mix up your glaze.
It’s just melted butter stirred together with orange marmalade and a little Sriracha.
Step 3: Add the toppings
Once the carrots are all roasty-toasty, transfer them to the serving platter and drizzle on the glaze.
Top with goat cheese crumbles and pistachios.
Tah-dah!
That’s all there is to it.
How to serve
This dish can be enjoyed hot or cold, or at room temperature. It’s incredibly delicious, no matter how you slice it!
I like to serve it as a side, along with Easter ham, pineapple stuffing, and cheesy scalloped potatoes. Oh and jello mold! That’s basically my ultimate Easter meal.
Expert tips
Keep a close eye: Flip on your oven light and peek in on the carrots every so often. They’re naturally high in sugars so they can burn quickly!
Flip: Flip the carrots about halfway through cooking, so they can caramelize all the way around.
Cool it down: Don’t like spice? Let me assure you that there’s the barest hint of heat here, but if you’re really sensitive, feel free to leave out the sriracha. But to balance the sweetness I’d suggest adding a little garlic powder, Worcestershire sauce, or paprika.
Turn up the heat: Or, if you’re a spicy-food fiend, up the volume and toss in some crushed red pepper flakes or cayenne!
Frequently asked questions
This dish is pretty quick and easy to make, but if you’re hosting and you want to prep ahead you can roast the carrots up to 3 days before you plan to serve them, and mix up the glaze as well. Keep everything in airtight containers in the fridge, then put it all together on the big day.
It’s fine to leave this out at room temperature for a few hours.
Leftovers will keep well in the fridge for several days or in the freezer for a month or two. Thaw in the fridge and reheat in the microwave or (wrapped in foil) in a 170 degree F oven until warmed through.
For a holiday dinner, where there are tons of sides to be enjoyed, I find most guests serve themselves small portions. So if that’s the kind of get-together you’re planning, you can probably serve as many as a dozen people with this recipe.
If it’s just a regular weeknight, and you’re doing like a meat and two veg thing, it’s probably more like 6 servings.
The nutritional info given below is for 1/12th of the batch. It includes the carrots, glaze, goat cheese, and pistachios.
A few more of my best spring recipes
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Orange Sriracha Glazed Carrots with Goat Cheese and Pistachios
Ingredients
- 2 pounds (907.18 g) fresh carrots, peeled and tops removed
- 2 tablespoons (28 g) extra-virgin olive oil
- 3/4 teaspoon (4.5 g) kosher salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 3 tablespoons (42 g) unsalted butter, melted
- 2 tablespoons (40 g) orange marmalade
- 1 tablespoon (13 g) sriracha sauce
- 2 ounces (56.7 g) goat cheese, crumbled
- 1/4 cup (30.75 g) pistachios, shelled and roughly chopped
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with foil.
- Place the carrots on the baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast until tender and browned, turning as needed (approx. 25 to 35 minutes).
- Place the butter, orange marmalade, and sriracha sauce in a small bowl and whisk to combine.
- Transfer the roasted carrots to a serving platter, then drizzle with the glaze and top with goat cheese and pistachios.
