4 Servings 20 min Cook
1/2 Tsp Orange Zest
1/2 Tsp Salt
1 Tsp Cinnamon
1/4 Cup Maple Syrups
1/3 Cup Orange Juice
3 1/2 Cup chopped Carrots
2 Tbsp Butter
Peel carrots.
Slice carrots in 1/4-inch thick rounds.
In a large, wide saute pan, heat the butter on medium heat until melted.
Add the carrots and toss to coat.
Cook for 3-4 minutes, then add the maple syrup.
Cook for a minute more, then add the orange juice.
Cover the pan and cook for 3 more minutes.
Uncover the pan and increase the heat to medium high.
Stir the carrots occasionally, and cook until almost all of the liquid has evaporated.
Remove from heat.
Sprinkle cinnamon over the carrots, and stir in the orange zest.
