Ingredients
1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
2 tablespoons butter
Coarse salt
3 tablespoons orange juice
Preparation
In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.
