Recipe by Chef Jacquie
1 pound carrots, peeled and cut into thick slices or chunks
2 Tbs. honey
2 Tbs. orange juice
1 Tbs. butter
Salt and pepper to taste
Chopped parsley for garnish
In a medium saucepan, bring salted water to a boil.
Add carrots and cook until tender, about 5 minutes.
Drain carrots and add back to pan with honey, orange juice,butter, salt and pepper to taste, and cook until glaze coats carrots about 5-10 minutes.
Garnish with chopped parsley.
