Nourish PA: Orange-and-Honey-Glazed Carrots with Radishes

Vibrant and colorful, this fresh recipe brings together crunchy, spring-y vegetables and coaxes out their natural sweetness. A simple simmer creates an appetizing crisp-tender texture and finishes them with a honeyed orange glaze and some walnuts for a nice crunch. Try it as a side dish with roasted meats, or with a hearty grain or bean salad.

Orange-and-Honey-Glazed Carrots with Radishes

Prep Time Cook Time Total Time
15 min 12 min 27 min


  • 1 pound small carrots, peeled and tops removed
  • 1 pound medium radishes, halved
  • 1 cup fresh pearl onions, peeled, or frozen (optional)
  • 1/2 cup honey
  • 1 orange, juiced
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste
  • 1/4 cup chopped walnuts
  • 1 tablespoon chopped fresh parsley


  1. In a large skillet, cover carrots, radishes and onions (if using) with water. Bring to a simmer over medium heat and cook, covered until crisp-tender, about 6-8 minutes. Drain vegetables.
  2. Return vegetables to skillet. Add honey, orange juice and butter. Cook, over medium heat, tossing gently, until honey mixture reduces and vegetables are glazed, about 2-4 minutes. Season with salt and pepper, to taste. Top with walnuts and parsley. Serve and enjoy.
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