25 Min

• 1 lb Carrots, scrubbed clean, larger ones cut in half lengthwise
• 2 Tbsp Honey
• 2 Tbsp Unsalted Butter
• 2 Tbsp Juice from Cara Cara Orange
• ½ tsp Cara Cara Orange Zest
• Sea Salt and Cracked Black Pepper

Place carrots in high-sided skillet and add water to cover by about 1/4 inch. Bring to boil over medium-high; cook 5 to 6 minutes until just tender. Drain carrots in large colander and rinse with cold water.

Add honey, butter, orange juice, and orange zest to skillet. Bring mixture to simmer over medium-high; then add carrots and toss to coat. Cook 5 to 6 minutes, tossing gently, until honey mixture has reduced and carrots are coated and glazed. Remove from heat, and sprinkle with sea salt and pepper, tossing gently. Place carrots on serving plate and drizzle with any remaining sauce. Serve immediately.