Servings: Makes 4-6 servings
- 2 juiced oranges
- 1 pound baby-cut carrots
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Salt and freshly ground pepper , to taste
Grate the zest from one orange. Squeeze the juice from the oranges. You should have 3/4 cup orange juice.
Spread the carrots in a single layer in a medium skillet. Add the orange zest and juice, butter, and honey, and bring to a boil over medium-high heat. Partially cover the skillet. Cook, stirring often, until the liquid has evaporated into a glaze and the carrots are almost tender, about 10 minutes. Season the carrots with salt and pepper. Serve hot.