- Servings: 6
Source: Martha Stewart Kids, Winter/Spring
- 2 tablespoons unsalted butter
- 2 pounds carrots, cut into 1-inch pieces
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 1 1/2 cups freshly squeezed orange juice
In a large skillet, melt butter over medium-high heat. Add carrots, sugar, and salt; cook until carrots are golden, about 10 minutes. Add juice; reduce heat. Simmer, partially covered, until carrots are tender, about 20 minutes. Cook, uncovered, 2 to 3 minutes more to thicken glaze. Serve warm.