It’s easy to shortcut the prep time by substitution fresh baby-cut carrots for the julienne carrots. Or use 1 ½ bags (16-ounce size) frozen sliced carrots and cook as directed on the package.
1 ½ pounds carrots, cut into julienne strips
1/3 cup packed brown sugar
2 tablespoons butter or margarine
½ teaspoon salt
½ teaspoon grated orange peel
1. Heat 1 inch water to boiling in 2-quart saucepan. Add carrots. Heat to billing reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender. Drain and reserve.
2. Cook remaining ingredients in 12-inch skiller over medium heat, stirring constantly, until bubbly.
3. Stir in carrots, cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot. – Betty Crocker
Photo courtesy: omahasteaks
