Orange-glazed Carrots: Judy Pearson
Sure to appeal to even the staunchest carrot haters.
1 pound package of mini-carrots
¼ cup butter
¼ cup sugar
1 tablespoon flour juice of two oranges (about 2/3 cup)
orange slices for garnish
Cook carrots in boiling salted water until just fork tender, about four to five minutes. Transfer to shallow baking dish. Melt butter, stir in sugar and flour. Stir quickly to form a smooth paste. Gradually add orange juice. Cook, stirring constantly, until mixture bubbles. Pour evenly over carrots. Garnish with twisted halves of orange slices. Bake at 350 degrees for 30 minutes. This recipe serves six people and can be easily doubled.