Glazed Buttery Baby Carrots
Yield: 4 side servings

2 tablespoons ghee or butter
1 pound baby carrots
1/2 cup orange juice
1 tablespoon maple syrup
1/4 teaspoon salt
Pinch each cinnamon and nutmeg
1 teaspoon arrowroot powder or cornstarch

Heat the buttter in a medium saucepan over medium-low heat. Add the carrots, orange juice, maple syrup, salt and spices. Cook about 15 minutes, stirring occasionally until the carrots are very tender.

Whisk the arrowroot with 1 teaspoon water in a small dish. Slowly pour the paste into the carrots, stirring as you pour. Cook another 3 minutes, until the liquid thickens slightly to make a glossy glaze. Serve warm.

©2006 Copyright Alison Anton - All rights reserved.