Ingredients
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1 cup orange juice
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1/4 cup water
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1 orange, peeled, seeded and chopped
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4 tablespoons honey
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1/2 teaspoon kosher salt
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1/8 teaspoon crushed red pepper
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1/4 teaspoon cumin
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1 lb. baby carrots
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1 teaspoon potato starch
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1 tablespoon chopped fresh dill
Steps
1
In a wide 8-inch or 10-inch pan with high sides, combine the orange juice, water, fresh orange chunks, honey, salt, red pepper and cumin. Mix thoroughly to combine.
2
Add the carrots, and set the pan on medium high heat. Bring to a low boil, and reduce to a simmer. Simmer the carrots in the liquid for approximately 25 minutes, or until the carrots are fork tender.
3
Add the potato starch, to thicken the glaze. Stir in the chopped dill just before serving.
