Cooking a bag of baby carrots in honey and orange juice makes this a surprisingly simple but delicious side dish.
1 bag-16 ounces (454g) baby carrots, rinsed
1/2 cup (120ml) water
2 tablespoons (30ml) unsalted butter
2 tablespoons (30ml) honey
1 teaspoon (5ml) salt
1/2 cup (120ml) freshly squeezed orange juice
2 teaspoons (10ml) orange zest
Freshly grated black pepper
In a large skillet, add the water, butter, honey and salt. Bring to a boil. Add the carrots making sure that they lie flat on the bottom with no overlapping. Cover the skillet and reduce the heat to medium/low. Simmer for 5 minutes. Remove the lid and continue to cook for 20-25 minutes until all the water has evaporated. Occasionally stir the carrots to ensure that they are cooking evenly on both sides.
Add the orange juice once the water has evaporated. Continue to simmer on medium/low for another 5-8 minutes until the carrots are tender and glazed. Season with sea salt and freshly grated black pepper. Place in a serving bowl and toss with the orange zest. Garnish the top with the chives.