Food & Cooking Recipes Lunch Recipes Glazed Carrots with Orange-Blossom Water Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: MARIA ROBLEDO Prep Time: 15 mins Total Time: 35 mins Servings: 10 This sweet, fragrant side dish is a lovely complement to any plate, both in taste and in color. Ingredients 4 tablespoons unsalted butter 1 pound baby carrots, peeled Coarse salt 4 teaspoons honey 1 tablespoon orange-blossom water Directions Melt butter with 1/2 cup water in a large skillet over medium-high. Add carrots and 1 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer until almost tender, 12 to 14 minutes. Uncover; continue to simmer, turning frequently, until water has evaporated and carrots are glazed. Add honey and orange-blossom water; continue cooking, shaking skillet occasionally, until carrots are crisp-tender, 3 to 4 minutes more. Serve immediately. Rate it Print