- 1 cup baby carrots
- 1 tablespoon butter
- 2 teaspoons orange juice
- 1 teaspoon sugar
- 1/4 teaspoon ground mustard
- Pepper to taste
- Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender.
- Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture. Yield: 1 serving.
Originally published as Glazed Baby Carrots in Taste of Home April/May 2000, p10
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Reviewed Aug. 3, 2012
"My 3-year-old loved these!"