Recipe by Chef Jacquie

  • 1 pound carrots, peeled and sliced into thick rounds
  • 3 Tablespoons honey
  • 1-1/2 cups fresh squeezed orange juice
  • 2 Tablespoons butter
  • Salt and pepper, to taste
  • Chopped fresh mint, for garnish

In a medium saucepan, bring salted water to a boil, add carrots and cook until just tender, about 3-5 minutes.

In a large sauté pan, over medium high heat, bring orange juice and honey to a boil.  Lower heat to simmer and reduce to syrup consistency, about 5 minutes.  Add butter and stir, then add salt and pepper, to taste.

Drain carrots and add to the pan, glaze the carrots and cook a few more minutes.  Place in a serving bowl and garnish with fresh chopped mint.


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