Yield: 4 servings
|1 pounds||Carrots; cut into 1\" pieces|
|½ cup||Orange juice|
|2 tablespoons||Butter or margarine|
Cook carrot pieces in 1 cup of boiling water with salt in a medium saucepan for 10 minutes or until tender. Drain carrots and place in a serving bowl.
Stir together orange juice and cornstarch in a small saucepan until smooth.
Stir in butter and honey; cook over medium heat, stirring constantly, 4 minutes or until thickened.
Pour over carrots and toss to coat.
Recipe by: Southern Living
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