Glazed Carrots with Orange and Aleppo Recipe


Vivacious Veggies

Bring the garden to your plate this summer – with an elevated twist! From cauliflower gratin to Sichuan eggplant, there are endless ways to transform vegetables and upgrade your signature side dish. Read on for this vegetable-forward recipe from local restaurant SideTrack.

Photography by Hacker Medias


glazed carrots with orange and aleppo

SideTrack's Glazed Carrots with Orange and Aleppo paired with Ricotta Gnocchi Recipe

Chef Jason Greer
Course Appetizer
Cuisine American
Servings 2 servings


  • 10-12 rainbow baby carrots
  • Neutral oil, to coat
  • 1 Tbsp. honey
  • 2 Tbsp. water
  • 4 Tbsp. unsalted butter
  • 5 sage leaves
  • Zest of ½ an orange
  • ½ tsp. Aleppo pepper
  • Maldon salt, to taste


  • Lightly toss the carrots in an oil of your choice.
  • Roast them in a large skillet inside your oven at 450° until they begin to soften and start to take on color, approximately 10 minutes (depending on size of carrot).
  • Remove the pan from the oven. Drizzle the honey over the carrots, add the water and butter to the pan, and give it a shake to roll the carrots around a bit.
  • Tuck the sage leaves between the carrots and place back into the oven for an additional 5 minutes, or until the carrots have cooked through fully and the honey has caramelized.
  • Take the pan out of the oven and plate the carrots onto a serving platter, pouring the butter over the top. Grate the orange zest over the top of the carrots and sprinkle the Aleppo pepper and Maldon salt evenly across them.
Keyword aleppo, carrot, carrots, glazed carrots with orange and aleppo, orange, sidetrack
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chef jason greer

“Carrots roasted to the point of nearly being burnt are truly when they are at their best.” – Chef Jason Greer

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