• 1 T butter or margarine
• 4 cups sliced carrots
• 1/4 cup honey
• 1/2 cup chicken broth
• 1/2 cup orange juice
• 1/2 tsp. minced orange zest
• 1 tsp. salt
• 1/4 tsp. pepper

In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes. Add honey, broth, orange juice and orange zest. Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick. Season with salt and pepper.

Recipes from The National Honey Board