Ingredients:
- lbs Carrots, peeled and cut into uniform 1-inch diagonal pieces
- Tbsp Unsalted Butter, cold
- /2 cup Light Brown Sugar, packed
- /4 cup Water
- Tbsp Freshly squeezed Orange Juice
- tsp Orange Zest
- /2 tsp Fine Sea Salt
- /4 tsp Freshly ground Black Pepper
- /8 tsp Ground Cinnamon (Optional)
Instructions:
- Prepare Carrots: Peel and chop the carrots into uniform 1-inch diagonal pieces. Ensure pieces are similar in size for even cooking.
- Initial Simmer: Place chopped carrots, butter, water, salt, pepper, and cinnamon (if using) into a large, heavy-bottomed saucepan or deep skillet. Cover the pan.
- Tenderize: Bring the mixture to a gentle simmer over medium heat. Cook, covered, for 8–10 minutes, or until the carrots are fork-tender but still retain a slight bite (al dente).
- Drain Excess Liquid: Carefully tilt the pan and spoon out any large pockets of excess water/butter, leaving only a thin coating at the bottom.
- Create the Glaze Base: Reduce heat to medium-low. Sprinkle the brown sugar evenly over the carrots. Add the orange juice and zest. Stir gently to combine everything.
- Reduce and Glaze: Continue to cook, uncovered, stirring frequently but gently. The sugar will dissolve, and the liquid will start to thicken rapidly into a glaze.
- Finish: Cook for an additional 5–7 minutes until the liquid has reduced to a thick, syrupy glaze that beautifully coats every carrot. Watch closely to prevent scorching!
- Serve: Remove from heat immediately and serve hot.