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Prep 25min
Total25min
Servings6
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Ingredients
1 1/2
lb carrots, peeled and cut into julienne strips, or 1 1/2 lb ready-to-eat baby-cut carrots
1/3
cup packed brown sugar
2
tablespoons butter
1/2
teaspoon salt
1/2
teaspoon grated orange peel
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Steps
1
In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2
In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
3
Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.
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Instead of the carrots cut into julienne strips or baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag.
If using baby-cut carrots and some are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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