Ingredients

2 tablespoons unsalted butter

2 pounds carrots, cut into 1-inch pieces

2 tablespoons sugar

1 1/4 teaspoons salt

1 1/2 cups freshly squeezed orange juice

Preparation

In a large skillet, melt butter over medium-high heat. Add carrots, sugar, and salt; cook until carrots are golden, about 10 minutes. Add juice; reduce heat. Simmer, partially covered, until carrots are tender, about 20 minutes. Cook, uncovered, 2 to 3 minutes more to thicken glaze. Serve warm.