Orange-Glazed Baby Carrots with Cumin

Complement the natural sweetness of baby carrots with a zesty citrus and spice flavored glaze in this 20 minute side dish. MORE+ LESS-

By Betty Crocker Kitchens

April 25, 2010

bag (1 lb) ready-to-eat baby-cut carrots

1/2

cup orange juice

tablespoons butter

tablespoons sugar

1/2

teaspoon salt

1/2

teaspoon ground cumin or cinnamon

tablespoons chopped fresh parsley leaves

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1

In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through.
2

Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.

Why it Works: Slow Cooked Carrots are a member of a large family of vegetables and herbs (parsley, coriander, fennel and dill, just to name a few). Rich in vitamin A and beta-carotene, carrots have been used for their medicinal properties for centuries. One of the great pleasures of cooking with carrots is their promised sweetness. Young, baby carrots are especially sweet, a characteristic that can be enhanced by slowly cooking them to convert their starch into sugar. A pinch of salt also intensifies their natural flavor.