Description
With the holidays coming, now is the time when i begin looking for delectable side-dishes. While there are many recipes for glazed carrots, this redition looks like one that everyone will enjoy but won't contribute to the holiday bulge. Found this in my eating well magazine and plnning to prepare it for thanksgiving. A mandoline makes quick work of preparing the carrots. Even better, you can buy pre-shredded carrots in the market.
Ingredients
- Orange Juice
- Fat Free Chicken Broth
- Honey
- Cornstarch
- Extra Virgin Olive Oil
- Carrots
- Butter
- Salt
Instructions
- Whisk orange juice, broth, honey and cornstarch in a small bowl
- Heat oil in a large nonstick skillet over medium-high heat
- Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes
- Stir the juice mixture and add to the carrots
- Cover and continue cooking, stirring occasionally for 2-3 minutes
- Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes
- Serve