Adapted from “The New Basics Cookbook” by Julee Rosso & Shelia Lukins

• 5 carrots- peeled and sliced 1/4 thick
• 2 teaspoons brown sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons fresh orange juice
• salt and freshly ground pepper to taste

1. Place the carrots in a saucepan, cover with cold water and bring to a boil. Reduce the heat and simmer for 10 minutes. Then rinse under cold water and drain.

2. Stir the sugar and cinnamon together until well mixed. Set aside.

3. Melt the butter in a skillet. Stir in the cooked carrots and the orange juice. Sprinkle with the sugar-cinnamon mixture and cook over medium heat until the carrots are glazed and the sauce is slightly thickened, 5 minutes. Season with a pinch of salt and pepper.

4 to 6 portions

**  Original recipe calls for the following additional ingredients added at the end. Cook until heated through:

• 10 dried pitted apricots, slivered
• 1/3 cup sliced almonds, toasted