Ingredients
1 pound carrots, julienned1 tablespoon brown sugar1 teaspoon cornstarch1/4 cup orange juice2 tablespoons butter
Preparation
Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.
