Compared to traditional super sugary glazed carrots, our recipe bridges sweet and savory. Come Thanksgiving, this dish is well worth a spot on the holiday table.
In a large skillet, melt butter over medium heat. Add garlic cloves, cut sides down, and rosemary sprig. Cook until fragrant and garlic begins to brown, 1 to 2 minutes. Remove and discard garlic.
Add carrots to skillet. Season with salt and black pepper. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender.
Remove and discard rosemary sprig. Add juice, maple syrup, mustard and cayenne pepper to carrots; increase heat to medium-high. Cook, stirring often, until liquid is syrupy and carrots are lightly glazed, about 5 minutes. Transfer to a serving bowl; sprinkle with orange zest.
To make long strips of slivered zest, peel wide strips of orange zest using a vegetable peeler, then cut them into thin strips. (Or just use a zester or Microplane.)