These can be made early in the day and gently reheated at serving time. If the liquid has evaporated before the carrots are tender, add a little water.
1-1/2 pounds carrots, halved lengthwise and thinly sliced crosswise
3/4 teaspoon finely slivered orange zest
1 cup orange juice
1 tablespoon honey
2 teaspoons butter
1/2 teaspoon salt
1/4 cup chopped fresh mint
1 In a large skillet, combine the carrots, orange zest, orange juice, honey, butter, and salt. Cover and bring to a gentle boil over medium heat. Cook, stirring occasionally, for 10 minutes.
2 Uncover and cook until the carrots are tender and glazed, about 5 minutes. Stir in the mint. Makes 4 servings
Makes 4 servings.
Per serving: 133 calories, 2.3g total fat (1.3g saturated), 5mg cholesterol, 5g dietary fiber, 28g carbohydrate, 2g protein, 396mg sodium.