Vegan Buttery Orange Glazed Carrots

Buttery vegan carrot dish with orange and thyme. Makes a delicious side dish for Easter, Christmas or Sunday lunch.

These vegan orange glazed carrots are a dish I like to make often, and especially love adding a sprig of thyme.

The orange juice brings out the carrot's natural sweetness whilst the orange-thyme gives it a herby yet zesty edge, mmmm. 

5-ingredient Dairy-free Orange Glazed Carrots

You will need just 5 ingredients for this recipe:

Carrots - I suggest baby carrots or Chantenay carrots, which you can find in most supermarkets, here in the UK. You can also just use ordinary carrots, peeled and quartered lengthways.

Orange juice - Fresh squeezed is best but from a bottle is fine too.

Thyme - A few fresh sprigs of thyme. You could use dried herb too, but add it during the last one minute of cooking instead, as it can burn quickly.

Dairy-free butter - As this is a vegan recipe, but I still want to have that "buttery" flavour, I recommend a good-tasting dairy-free spread, such as Naturli or Earth Balance Buttery.

Brown sugar - For a subtle hint of sweetness. We don't need too much because of the orange and carrot already being quite sweet on their own, but this really takes it to a new level.

This makes the perfect side dish for the holidays and special occasions. Serve it with some roast potatoes and my Lentil Roast with Balsamic Onion Gravy.