- 4 cups carrots, peeled and sliced into 1/8″ slices
- 1/2 cup orange juice
- 1/2 cup chicken broth
- 1 tbsp maple syrup
- 1 tsp butter or margarine
- 1/8 tsp ground cinnamon
- 1 tbsp chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Combine carrots, orange juice, chicken broth, maple syrup, butter, and cinnamon in a large nonstick skillet. Bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid is almost evaporated, stirring occasionally. Stir in chives, salt, and pepper.
8 servings