GLAZED CARROTS
Enjoy this delicious side dish with your Milford Valley chicken entrées.

Glazed Carrots
Serves 4
- 3-4 Carrots, large
- 1/4 cup Butter
- 1/4 cup Brown Sugar, firmly packed
- 1 Tbsp Orange Juice
- 2-3 Fresh Chives, chopped
- Slice carrots into 1/4 inch coins or 3-inch strips, 1/4 inch wide.
- Cook in water until tender, but not mushy.
- Melt butter in sauté pan, add brown sugar and orange juice. Stir.
- Add drained, cooked carrots and toss to coat.
- Place in serving dish and top with chopped chives.
- Serve immediately.