Under 30 Minutes
For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.
- 1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
- 2 tablespoons butter
- Coarse salt
- 3 tablespoons orange juice
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.