1 1/2 cups fresh orange juice (from 4 to 5 oranges)
1/2 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper
Melt butter in a large saute pan over medium heat. Add carrots, orange juice, and thyme; cook, stirring occasionally, until carrots are tender, about 5 minutes. Season with salt and pepper. Serve warm.
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