LIGHTLY GLAZED BABY CARROTS

SERVES 4

Did you now that the so-called baby carrots that are labeled as cut are not babies at all? They are actually cut from larger carrots into baby shapes. If you can get real babies, do so. They have a milder, sweeter flavor and get tender more quickly. But this recipe is very good either way.

INGREDIENTS

2 pounds baby carrots

1-1/12 cups water

Salt and pepper to taste

1 tablespoon brown sugar

1/2 cup orange juice

2 tablespoons butter

Ground cinnamon

Place carrots and water in a large skillet. Add salt and pepper to taste. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until tender, about 25 minutes depending on size and age. Remove the lid and add the sugar, orange juice and butter. Sprinkle lightly with cinnamon. Cook over high heat until most of the moisture has evaporated and the carrots are lightly glazed. Taste for seasoning.

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