Categories: Vegetables

Ingredients

• 1/4 cup orange juice
• 1/4 cup reduced-sodium chicken broth
• 1/2 teaspoon cornstarch
• 1 teaspoons extra-virgin olive oil
• 1 10-ounce bags shredded or julienne-cut carrots
• 1/2 teaspoon butter
• 1/8 teaspoon salt

Directions

1. Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.

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