Ingredients
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2 blood oranges
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1 lime
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2 tbsp honey
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2 tbsp butter
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1 (16 oz) bag baby carrots
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1/2 cup parsley
Steps
1
Zest one of the oranges. Juice both oranges and the lime.
2
In a 12-inch skillet on medium heat, heat orange juice, orange zest, lime juice, and honey. Add the butter and cook 2 min., stirring constantly, until butter has melted. Season with salt and pepper.
3
Add the carrots and heat to a simmer on medium. Cover and cook 12–15 min., until carrots are almost tender, stirring occasionally. Meanwhile, chop the parsley.
4
Once carrots are almost tender, uncover and increase heat to medium-high. Cook until glaze is bubbling and coating carrots, 2–4 min., stirring constantly. Remove carrots from heat and toss with parsley.
Tips
For an earthier note, try maple syrup instead of honey.
