Contributed by Angela Cleveland (Adapted from “Making of a Cook” at http://www.kqed.org/tv/productions/jp/Making)

Ingredients

1 lb. Carrots, peeled and cut into 1" pieces (3 cups)
¾ C Orange juice
1 Tbs unsalted Butter
½ tsp Salt
½ tsp freshly ground Black pepper
¼ cup (loose) dill leaves

Instructions

Place all the ingredients, except the dill, in a stainless steel saucepan. Bring to a boil. Boil, uncovered, over medium to high heat for 15 - 20 minutes, until all the liquid has evaporated and the carrots are tender and beginning to glaze in the butter. Sprinkle on the dill and serve immediately.

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