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Holiday Cooking & Baking Recipes: Grandma Essie’s Orange-Glazed Carrots Recipe | Thanksgiving Sides
Nov 12, 2025
Grandma Essie’s Orange-Glazed Carrots Recipe | Thanksgiving Sides - Joseph Harris is sharing one of his best Thanksgiving side dishes! You're sure to love these glazed carrots sautéed in butter.
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Grandma Essie’s Orange Glazed Carrots: https://www.pauladeen.com/recipe/grandma-essies-orange-glazed-carrots/
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0:00
`- Hey y'all.
0:01
I'm lucky enough to have Joseph back in the kitchen
0:05
with me. - Yes.
0:07
- And he did a prior video with me
0:10
that was like Halloweenish.
0:12
- It was. Yes. - Big great dish
0:14
for the Halloween table.
0:15
- It would.
0:16
- But today on this show,
0:20
he is jumping to Thanksgiving
0:22
and I love it. - We are.
0:23
- You started to tell a story about your grandma.
0:26
- Yes. Yes. - Your grandma made this.
0:28
- This is my grandmother's recipe.
0:29
Her name was Essie and- - Essie. I love that.
0:31
- Yep, Grandma Essie is what she was actually known as.
0:35
And for me, I would call her Gaggy but-
0:37
- Gaggy. - Yeah.
0:38
'Cause I couldn't say grandma.
0:39
- Excuse me. I'm taking my Balance of Nature.
0:41
Oh, you're good. - Okay. Okay.
0:42
- That's good.
0:44
I mean, vitamins are important, so. (laughs)
0:47
So yes, this recipe is from her.
0:49
She would make this for not just holidays,
0:52
but it's a quick go-to side dish.
0:54
A vegetable side dish that you can make for,
0:59
you know, if you were making a meatloaf.
1:00
- Yeah. Yeah. - Or it would go great
1:01
with Turkey, roast chicken. - Yeah. Anything.
1:03
- Anything. Really anything.
1:05
It's super fast. - Fish. Oh.
1:06
- Oh gosh. - Yeah.
1:07
- It'd be, oh, it would be delicious with pork.
1:09
And so, basically this is an orange glazed carrot
1:13
that she would make.
1:14
And what we have done,
1:15
and because it's just us- - Sounds wonderful.
1:17
- We downgraded the recipe a little bit so that-
1:20
- Okay. - We don't cook
1:21
a mountain of it.
1:22
- Yeah. So, you're halfing the recipe?
1:24
- Yes. We're halfing the recipe a little bit.
1:26
And what I'm doing is just taking.
1:28
She would take her carrot and she would slice it
1:30
on a diagonal like this. - Yes. Yes.
1:32
On, is that the bias? - The bias? Yeah.
1:35
- Yeah. - I think that's
1:35
what they say. - It makes things look pretty.
1:36
- Yep, it does. - And the full recipe
1:39
following this video.
1:41
The full recipe will be, yes. - Will have
1:43
the accurate measurements.
1:46
And so what-
1:47
- So, you too can cut it in half
1:48
if you think it's too much.
1:49
- Correct. Yeah.
1:50
I mean, this is perfect for family of, hmm, you know?
1:53
If it's just you and your spouse or if you wanted to-
1:57
- Yeah. - Make it for your family
1:58
of four or something like that.
1:59
Just add a couple
2:00
more carrots. - It's perfect.
2:01
- It's yeah. - Okay.
2:02
And so she would put- - And you get your pan hot.
2:03
- Yes, ma'am. You would love this.
2:05
'Cause she would put a lot of butter.
2:09
A lot.
2:10
- How long have you been without your grandmother?
2:12
- She passed, I think four years ago.
2:14
Yeah. She lived a long time. - So you had her
2:16
a long time. - Oh yes.
2:18
Oh yes. - How old was she?
2:19
- She was 96, I think.
2:21
- That's what my Aunt Peggy.
2:22
You know, I'm a caregiver.
2:23
- Yeah, I know. Yes, yes, yep.
2:26
She was 96.
2:27
Yeah and I saw your video that it was
2:29
Aunt Peggy's birthday. - Yeah, yeah.
2:31
- That was sweet. - Yes, yes, yes.
2:32
- Yep. But my grandmother always say,
2:34
she was my culinary inspiration.
2:36
- So was mine. - She would bring me in
2:37
at night.
2:38
Well, she had a catering business later on in life.
2:41
And she would, I remember one night I woke up
2:43
and I ran into the kitchen to see what she was doing.
2:47
This literally was like 1:00 or 2:00 in the morning
2:48
and she was in there cooking.
2:50
And she asked me to come in and help her cook.
2:52
And I always say that's where my culinary
2:54
curiosity was birthed. - And how old were you?
2:55
How old? - Oh gosh. Maybe eight?
2:58
Nine years old.
2:59
And I haven't stopped since. - So, you have
3:00
some wonderful memories.
3:01
- Oh, excellent memories for sure.
3:03
- And lemme tell you some of the best memories
3:05
that you will ever collect
3:06
in your mind. - Yeah.
3:08
- Takes place in a kitchen.
3:09
- It does. - Or around
3:10
a dining room table. - Absolutely. It does.
3:13
There's nothing like it.
3:14
Nothing in the world like it.
3:15
- Now, I turned your heat up a little bit.
3:16
- That's good. - Okay.
3:17
- So, what we want to do is just melt the butter.
3:19
- Okay.
3:20
- She would just put everything in.
3:22
- Okay. - So, you don't even need
3:23
to melt it all the way down.
3:24
- No, no. - No.
3:26
So, this is a stick of butter, so it's a little bit more
3:28
than probably what's needed for this recipe, but-
3:31
- That's all right. - We can use, so.
3:33
- If you got it, use it. - That's right.
3:35
And then, what we will do also is, this was so unique.
3:39
She would take an orange.
3:41
- The zest? - And just zest
3:43
a little bit.
3:44
Well, she actually wouldn't do the zest thing. I did that.
3:46
That's my culinary-ness coming out.
3:50
And so, she would just take an orange
3:52
actually. - And the zest
3:54
kicks the flavor up?
3:55
- It does. - Incredibly.
3:57
- It really, really does. - Yes.
3:59
- She would just take an orange.
4:00
Seeds and if you don't wanna have the seed,
4:02
just put it over a strainer.
4:04
- Yeah. - But she would,
4:05
I remember she would just do this.
4:07
She would take it and then she would take the orange
4:09
and drop it in, so that
4:11
the natural juices- - I like your grandma
4:13
already. - Oh, she was amazing.
4:15
The natural oils that are in the orange
4:18
get infused into the carrots.
4:20
- Yes. - And so,
4:22
we're gonna turn this up a little bit more.
4:24
- Okay. There you go. - Okay?
4:26
And then what she would do also, she would take honey.
4:31
- Ooh. - And pour it
4:33
on top of the carrots to make a glaze.
4:36
- Wow. Yes.
4:37
Would you like a little spatula to?
4:39
- Sure. Yes. - Honey out.
4:40
- That's Ms. Paula's efficientness. (laughs)
4:43
- And listen, you know, when I'm doing things like that,
4:47
I like to spray it. - Yes, ma'am.
4:49
Oh, that's a good idea, so that it just come right out.
4:52
- Get every drop off the- - See? You learn something
4:54
every day.
4:55
I love that.
4:57
Yep, and so, we're just gonna put that in there.
5:00
- Okay.
5:01
- And...
5:02
- I love carrots like this.
5:04
- Me too. - I'm not real crazy
5:05
about raw carrots. - Yeah.
5:06
- Like this, I just love 'em like candy.
5:09
- So, and I always use salted butter.
5:12
- Uh-huh. Me too. - So I only just-
5:14
- Even for my cakes.
5:16
- I don't know what, anyway, I think it's just the thing
5:18
that they teach you in school.
5:19
- Yeah, but I like sweet and salty.
5:21
- Me too.
5:22
So, I would recommend using salted butter
5:24
and then just putting a little bit of salt on top.
5:27
- A little bit of pepper. - And then also,
5:28
a little bit of pepper.
5:29
If you have fresh ground pepper,
5:31
you can do that too as well.
5:32
And then, once it finishes stewing down for a few minutes,
5:36
basically you're just literally cooking this until-
5:39
- Yeah. - The carrots
5:40
become tender and soft.
5:41
So, maybe about 10 minutes.
5:43
You can put a top or lid on it.
5:45
I know my grandmother-
5:46
- Yes. - Used to do that.
5:47
- Yes, yes. - That smell.
5:49
- Yes, and that's, that butter and that honey
5:54
is going to get sticky.
5:56
- It will. - On those carrots.
5:58
- It will. - Don't they?
5:59
- Cook down and reduce.
6:01
And you'll get the pungent flavor of that orange
6:04
and the beautiful honey.
6:06
- It'd be fabulous with a piece of raw fish.
6:10
- It would, oh, it would be. Yes, yes.
6:12
It's not necessarily the healthiest,
6:15
but (laughs) it's good.
6:18
- God made the cow. - He did.
6:19
- The cow made the butter. - Yes, ma'am.
6:23
- It sounds healthy to me. - Stay away from the other.
6:25
- (laughs) Yeah. I've never heard that before.
6:27
- That's 'cause I made it up.
6:28
- I love it.
6:29
(both laughing)
6:30
- So yeah, we're just gonna let this reduce
6:32
for a few minutes and then-
6:33
- Okay. - We'll come back
6:34
and show you guys the finished product.
6:36
- Okay, great.
6:37
- Okay, so now we're just going to take some fresh parsley
6:42
and we're going to add this into our carrots.
6:46
- Okay. - That are now softened.
6:47
Literally takes maybe 10, 15 minutes.
6:50
It does not take long and-
6:52
- I'm cheating. - You are?
6:53
Okay, great. Cheating's okay.
6:56
Especially when it comes to eating.
6:58
And (laughs) you can, if you want you can-
7:02
- That honey is so good.
7:03
- Look how beautiful it,
7:05
and this looks just like how my grandma did it.
7:07
It just created a beautiful syrup
7:09
basically that has been reduced.
7:11
Then, you just take some fresh parsley, add it to it.
7:15
You could also add fresh thyme.
7:16
That would be really-
7:17
- Yeah. - Good too as well.
7:19
- Yeah. Just whatever herb-
7:20
- Whatever herbs you think would be good.
7:22
Yeah, and so, we're just gonna plate a couple.
7:26
- Yes. Yes.
7:29
- I think that'd be beautiful.
7:30
- I took me a little piece melt like that.
7:32
- I love it. - It was hot.
7:34
- Oh, I could bet.
7:35
- I like my carrots kinda soft.
7:37
- Soft. Yeah. - So, I took-
7:38
- Me too. - A little one.
7:40
- Yeah. This is beautiful.
7:42
This actually would be really good with a roast pork too.
7:46
- I would guess. - That would be great.
7:47
Roast pork, mashed potatoes. Mm!
7:52
- Are you gonna eat all those?
7:53
- Oh no. I'm just putting it right here.
7:55
- (laughing) All right.
7:58
- It's hot but-
7:59
- It is hot. - Mm.
8:00
- Bon appetit.
8:01
- I already ate that, but-
8:02
- We do. We do, - I'ma do it again.
8:06
- Mm. - So good.
8:08
- Definitely try it.
8:11
- Wow. - If we could get
8:12
our children to eat these.
8:13
- Mm-mm.
8:14
- It would be a beautiful thing.
8:17
- I think that's why my grandma made it
8:19
'cause she knew we'd eat it.
8:22
- Yes, you know, children, I say,
8:24
get your grandkids or your children in the kitchen early
8:27
because they're more apt to eat something,
8:31
to try something new if they've helped prepare.
8:34
- It's true. - You know?
8:35
- Yep, and children get so excited
8:37
when they have an opportunity to cook.
8:40
They really do. They love it.
8:41
- Well, love and best dishes, y'all.
8:43
- Bye. Happy Thanksgiving.
8:45
- Put this one on your Thanksgiving menu.
8:47
- You'll love it. - Or tomorrow night
8:49
if you're having fish.
8:50
(Joseph laughs) Or pork.
8:51
- I love it. - Or beef or chicken.
8:53
- Yep. (laughs)
8:57
Hey, y'all, it's Paula Deen.
8:59
Now, if you enjoyed this video, be sure to like it
9:03
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9:07
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9:10
Love and Best Dishes Y'all.
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