Ingredients
1
bag (1 lb) ready-to-eat baby-cut carrots
1/2
cup orange juice
3
tablespoons butter
2
tablespoons sugar
1/2
teaspoon salt
1/2
teaspoon ground cumin or cinnamon
2
tablespoons chopped fresh parsley leaves
Preparation
In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through.
Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.
