- 3 cups carrots (about 6-8 carrots), peeled and sliced crosswise on the bias
- 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
- Juice of 1 orange
- 2 tablespoons brown sugar
- Salt and pepper
- Place a large skillet over medium heat and add the EVOO, one turn of the pan. Add the carrots and cook for 5-6 minutes, or until slightly tender, stirring occasionally. Add the orange juice and brown sugar and season with salt and pepper; stir to combine. Bring to a simmer, then turn the heat to low and cook for another 2-3 minutes, or until the carrots are tender and lightly glazed.