Orange and Brown Sugar Glazed Carrots

Serves 4 to 6

Did you now that the carrots labeled as baby-cut are not babies at all? They are actually cut from larger carrots into small shapes. True baby carrots are more tender and have a milder, sweeter flavor. In this recipe, you can use baby or baby-cut carrots, as mentioned in the notes below. For something a little different but equally delicious, see the Orange-Glazed Carrots with Dill in the similar and related recipes.

Ingredients

• 2 pounds baby-cut carrots (see notes below)
• 1-1/12 cups water
• Salt and pepper to taste
• 1 tablespoon brown sugar
• 1/2 cup orange juice
• 2 tablespoons butter, preferably unsalted
• 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 brown sugar, orange juice and butter. Sprinkle lightly with cinnamon. Cook, uncovered, over high heat until most of the moisture has evaporated and the carrots are lightly glazed. Taste for seasoning. Serve immediately.

Notes: If you use true baby carrots, rinse them and adjust the cooking time, as they will probably cook more quickly. Alternately, you can use mature large carrots. Peel and cut on the bias into baby-cut size.

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