Ingredients
- 1 pound baby carrots
- Water enough to cover carrots
- 1/3 cup fresh-squeezed orange juice
- 3 tablespoons brown sugar
- Pinch of salt
- Pinch of ground nutmeg
- 2 teaspoons cornstarch mixed with 1 tablespoon water (to make a slurry)
- 2 tablespoons unsalted butter
- Fresh parsley or dill chopped (for garnish, optional)
Instructions
- Put the carrots in a saucepan and add enough water to cover them. Bring to a boil and cook until tender, about 4 to 7 minutes. Drain the water, then return the carrots to the pan.
- In a bowl, mix the orange juice, brown sugar, salt, nutmeg, and slurry until smooth. Pour over carrots and add butter to the pan.
- Simmer over medium heat until the glaze thickens, about 2 to 5 minutes. Taste and add more brown sugar if preferred.
- Transfer the glazed carrots to a serving dish and serve them warm. If using, sprinkle with fresh herbs for garnish.
