Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb carrots, peeled and cut into julienne strips, or 1 1/2 lb ready-to-eat baby-cut carrots
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange peel

Instruction

  • In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
  • In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
  • Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.