Glazed Carrots

Tips

• Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

Step 1

Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat.  Add the carrots and stir to coat  Cook for 5 minutes or until the carrots are lightly browned, stirring occasionally.

Step 2

Add the broth, honey and brown sugar and heat to a boil. Reduce the heat to low.  Cook for 20 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.

Step 3

Stir in the orange juice, remaining butter and parsley. Cook until the mixture is hot and bubbling.  Season to taste.