Brown sugar, butter and orange peel create a tasty glaze for cooked carrots.
SAVE ON THIS RECIPE!
Instead of the baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag, or 1 1/2 pounds regular carrots, cut into julienne strips, cooked as directed in step 1.
If some of the baby-cut carrots are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.
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