Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs. carrots, peeled and sliced into ½-inch thick rounds
  • ¼ cup salted butter, cubed
  • ¼ cup brown sugar
  • 1 tablespoon freshly-squeezed orange juice
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley

Instruction

  • In a large skillet, bring about 2 cups of water to a boil. Add carrots, reduce the heat to low so that the water is at a simmer. Cover and cook for 7-9 minutes, or until crisp-tender. Drain off the water and set the carrots aside in a bowl.
  • In the same skillet, cook butter, brown sugar, orange juice and salt over medium heat until the butter melts. Let the sauce bubble and thicken for 3-5 minutes. Add the carrots back to the skillet and cook, stirring, until the carrots are warm, about 1 more minute. Garnish with fresh parsley.