Yield: 6 servings
Bring water and salt to a boil in saucepan. Add carrots and cover pan. Cook over medium heat for 10 minutes, until crisp-tender; drain.Meanwhile grate 1/2 teaspoon zest from orange. Peel orange and cut into bite sized pieces. Add orange pieces and orange zest, butter and brown sugar to cooked carrots. Place over low heat and stir gently until butter is melted and oranges are warm. Serve at once.
Note: For a different flavor, omit brown sugar and add 1 to 2 tablespoons finely chopped green onions or chives.
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