1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
(I used 1 small bag of baby carrots and it worked great)
2 tablespoons butter
3 tablespoons orange juice
1-2 tsp. fresh, chopped cilantro
1. In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
2. Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Garnish with chopped cilantro. Serve immediately. Adapted from a Martha Stewart recipe.