These sweet-and-tart little carrots are perfect for a dinner party. You can easily double or triple the recipe for a larger crowd.
- 1 16-ounce package baby carrots
- 2 cups water
- 2 tablespoons orange juice concentrate
- 2 tablespoons honey
- 2 tablespoons butter
- ¼ teaspoon dried thyme leaves
Rinse carrots and place in medium saucepan with water.
Bring to a boil over high heat, then lower heat to medium and simmer carrots for 5 to 8 minutes, until just tender.
Drain carrots and return to pan. Stir in orange juice concentrate, honey, and butter; cook and stir over medium heat until sauce thickens and coats carrots, 2 to 4 minutes.
Add thyme leaves and simmer for a minute, then serve.
Baby carrots are actually large carrots that have been carefully trimmed and shaped. They are sweeter than the carrots you remember from your childhood because they are a different variety that is bred to grow faster, longer, and with a higher sugar content.