Side Dishes – Glazed Carrots

Glazed Carrots
Usually a butter and sugar reduction gives carrots a candy-like glaze. In this lighter version, orange juice is used for the glaze.

♥ Use orange juice and honey as sweeteners instead of refined sugar.
♥ Use cornstarch as a thickener, rather than the traditional reduction of chicken stock and butter

Makes 4 servings

Ingredients:
2 cups carrots, peeled and sliced on the bias in 1/4-inch slices
3 tbsp. orange juice
1 tbsp. honey
1 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

In a steamer, cook carrots until slightly crunchy. Set carrots aside. In a sauté pan, add honey and two tablespoons of the orange juice. Heat. Add carrots to the pan and heat through. In a small bowl, dissolve cornstarch in the remaining orange juice. Add this mixture to the pan and bring to boil until the sauce reaches the desired thickness.