- 1 1/2 cups freshly squeezed orange juice
- 2 tablespoons unsalted butter or earth balance
- 2 pounds carrots cut into 1-inch pieces
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 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.