Brown sugar, butter and orange peel create a tasty glaze for cooked carrots.
1 1/2lb carrot, peeled and cut into julienne strips, or 1 1/2 lb ready-to-eat baby-cut carrots
1/3cup packed brown sugar
1/2teaspoon grated orange peel
1In 2-quart saucepan, heat 1-inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
3Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.
- Instead of the carrots cut into julienne strips or baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag.
- If using baby-cut carrots and some are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.
- Cooking Gluten-Free? Always read labels to make sure each recipe ingredient is gluten-free. Products and ingredient sources can change.