Glazed Citrus Carrots

I am always on the lookout for vegetable dishes that taste good and my menfolk will eat. No Brussel sprout has ever passed they roll them around on the plate and that's about it. These carrots are only cooked until just tender so they are still bright orange with a hint of sweetness from the juice and brown sugar.

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.