The best of Thanksgiving - Date With a Dish

Ebony, Nov, 2003 by Charlotte Lyons

Orange-Glazed Baby
Carrots

1 pound peeled baby carrots
1/4 cup chicken or vegetable broth
1 tablespoon butter or margarine
2 tablespoons honey
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
  Dash salt
1 tablespoon finely chopped
  parsley

Cook carrots in boiling salted water for 5 to 7 minutes in a medium saucepan; drain and return to saucepan. Add broth, butter, honey, orange rind, juice and salt. Cook, stirring often for 3 to 5 minutes or until liquid has thickened and carrots are glazed. Garnish with chopped parsley.

Yields 4 servings