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Pour the carrots in a medium pot. Fill with water until just covering the carrots. Bring to a boil. Add a good pinch of salt. Boil until carrots are al dente. Remove from heat and drain well in a colander.
Melt the butter in a medium to large saute pan over medium heat. (Don't burn the butter.) Pour the carrots into the sizzling butter and saute for about 5 minutes stirring occasionally.
Add the orange zest and the orange juice and stir. Stir in the brown sugar. Remove saute pan from heat source and pour in the orange liqueur. Return to heat (the alcohol from the liqueur may flame up) and stir and simmer until the liquid has reduced down to a syrup, about 10 minutes. The carrots should now be glazed and fork tender.
Pour carrots with orange glaze into a serving dish.
A dash of cinnamon may be added to the recipe for a unique flavor.
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