Ingredients
2 pounds baby carrots1/4 cup finely chopped green onions1/4 cup butter1/4 cup honey1 teaspoon grated orange zest1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon pepper2 teaspoons cornstarch1/2 cup orange juice4 teaspoons minced fresh mint or minced fresh parsley
Preparation
Place 1 in. of water in a skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and set aside.
In the same skillet, saute green onions in butter until tender. Stir in the honey, orange zest, salt, cinnamon and pepper. Combine cornstarch and orange juice until smooth; stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Return carrots to the pan. Cook and stir for 2 minutes or until heated through. Sprinkle with mint.
