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.
