Glazed Citrus Carrots
1 1/2 -2 pounds carrots
4 tablespoons butter
1 1/2 tablespoons brown sugar
salt and pepper to taste
juice of 1 orange
Cut carrots into julienne sticks, fine or larger.
In a large skillet, over medium high heat, melt butter and brown sugar.Add carrots, salt and pepper, toss to coat and cook for 1-2 minutes.
Add orange juice, cook until tender, another 5 minutes or so. If juice evaporates too quickly add a couple tablespoons water. They should be tender yet still crisp, not mushy at all and slightly carmelized.
Beautiful, slightly sweet, with a gentle crunch.