If you double the recipe, you may need to increase the heat or cooking time to help the glaze reduce.
- 1 pound carrots, peeled, sliced into 1/4-inch thick rounds
- 2 Tbsp unsalted butter
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1/3 cup orange juice
- 1/2 teaspoon orange zest
- Pinch cinnamon
1 Sauté carrots in butter: In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Sprinkle with salt. Cook for 3-4 minutes.
2 Add maple syrup, then orange juice: Add the maple syrup and cook for a minute more. Add the orange juice. Cover the pan and cook for 3 more minutes.
3 Uncover pan and simmer away most liquid: Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.
4 Sprinkle cinnamon over the carrots, and stir in the orange zest.